A major protein in wheat that is crucial for forming gluten and giving dough its elastic, stretchy properties.
From 'gluten' + '-in' (protein suffix). Identified in the late 1800s as biochemists separated wheat proteins and found this one was responsible for gluten's characteristic elasticity.
Glutenin is basically the protein that makes dough stretchy and pizza crust chewy—it's the ingredient that lets you toss pizza in the air without it falling apart!
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