glutenin

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glu·te·nin

(glū'tĕ-nin),
Any glutelin in the endosperm of wheat seeds; believed to be responsible for the viscoelastic properties of wheat dough.

glutenin

(gloot′ĭn-ĭn)
A protein, along with gliadin, that makes up gluten. One of its' properties is giving elasticity to bread doughs.