Describe both fractions of protein constituting gluten and explain how each contributes to the behavior of gluten in batters and doughs.

Gluten contains gliadin and glutenin. Glutenin is elastic and is responsible for the elasticity in doughs and batters. The gliadin fraction is a monomeric protein, the presence of high gliadin makes dough and batter more rigid.

Explanation:

The gluten protein has two fractions of gliadin and glutenin, both of which have culinary values. The more glutenin in wheat used for baking, the more elastic the dough becomes while more gliadin makes dough and batter less elastic.

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