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Glutenin. A high-molecular-weight protein (q.v.) that makes up about 40% of the protein present in wheat flour (q.v.) and is primarily responsible for the viscoelastic (q.v.) properties of dough (q.v.) Its molecular weight (q.v.) ranges from 100,000 to many millions. It is insoluble in salt solution or 70% alcohol (q.v.), but dissolves nearly completely in dilute acetic acid (q.v.). It represents the principal fraction of gluten (q.v.) which it forms in combination with gliadin (q.v.).