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Glutenin is responsible for the firmness of dough in baking bread because it increases the stability through a 3-dimensional network that forms when sulfur cross-linkages develop between protein molecules during the kneading process
Oat is the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein. Globulins are characterized by solubility in dilute saline. The more typical cereal proteins, such as gluten and zein, are prolamines (prolamins). The minor protein of oat is a prolamine; avenin.
Starch gelatinization is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. Penetration of water increases randomness in the general structure and decreases the number and size of crystalline regions. Crystalline regions do not allow water entry. Heat causes such regions to be diffused, so that the chains begin to separate into an amorphous form. This process is used in cooking to make roux sauce, pastry, custard or popcorn.Gelatinization is also known as the thickening of a liquid. The starch grains/flour granules absorb the liquid. When heated the grains/granules swelling and then burst, releasing starch into the liquid.
Somewhat confusing in that "Starch gelatinization" does not involve gelatin (which is a protein).