Table 1.

Reviews on the gluten structures

References	Strength
Belton 1999	Loop and train model development, explaining protein–protein interactions, association of subunits can take place by interchain hydrogen bonding. Many hydrogen bonds that cannot be broken, at the same time, there will be nonbonded mobile region (loops) and bonded regions (trains).
Shewry and others 2001	Novel detail of glutenin subunits and details of their molecular structures and interactions that allow development of model to explain their role in determining the viscoelastic properties.
Shewry and others 2002	HMW subunits of glutenins are important for high level of elasticity (dough strength), these subunits can be manipulated by genetic engineering, leading to either increased dough strength or change the structural properties of gluten.
Autio 2006	Naturally occurring oxidative enzymes in flour or added to dough might oxidise water-extractable arabinoxylans via ferulic acid bridges, resulting arabinoxylan gel that will hinder gluten formation.
Wieser 2007	Different structural domains of gluten due to variability caused by genotype.