Which two proteins are primarily responsible for gluten formation in wheat?

The two proteins primarily responsible for gluten formation in wheat are gliadin and glutenin. When flour is mixed with water and kneaded, these proteins interact to form a network of gluten, which gives dough its elasticity and structure.

Gliadin contributes to the dough's ability to rise and gives it extensibility, allowing the dough to stretch without tearing. This is essential for producing products that need to hold air bubbles, such as bread. Glutenin, on the other hand, is responsible for the dough's strength and elasticity, allowing it to maintain shape and trap gases effectively during fermentation and baking. The unique properties of gliadin and glutenin play a crucial role in the texture and quality of baked goods.

Other options include proteins and carbohydrates that are not involved in gluten formation, such as casein and whey (both dairy proteins, not found in wheat), amylose and amylopectin (types of starch, which do not contribute to gluten), and fibrinogen and collagen (proteins related to animal tissues, not plant-based gluten formation). Therefore, understanding the roles of gliadin and glutenin is key to grasping how gluten works in bread-making and similar processes.