1) Protein in Wheaties 
Glutenin (a type of glutelin) is the major protein within wheat flour, making up 47% of the total protein content. The glutenins are protein aggregates of high molecular weight (HMW) and low molecular weight (LMW) subunits with molar masses from {circa|200,000} to a few million, which are stabilized by intermolecular disulfide bonds, hydrophobic i...
<protein> A simple protein (a type of glutelin) found in wheat. ... (09 Oct 1997) ... 
A glutelin found in endosperm of wheatgrain. Component of gluten and through its tendency to polymerize contributes to properties of dough.
Type: Term Pronunciation: glū′tĕ-nin Definitions: 1. Any glutelin in the endosperm of wheat seeds; believed to be responsible for the viscoelastic properties of wheat dough.
One of the two proteins comprising gluten, which gives strength.
a simple protein of cereal grains that imparts adhesive properties to flour.