[Structural differences between various quality glutens and between their protein components]

The rheological differences between glutens of varying quality are determined by the non-uniform "packing density" of the protein components in the gluten complex which is due to the different amounts of the structure-stabilizing disulphide and hydrogen linkages. There is no direct relationship between the gluten quality and the protein composition of the gliadine fraction. On the contrary, it is apparent that structural differences between the gluteline fractions from glutens of varying quality are essential. Some recent knowledge concerning such differences is discussed.