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. 2018 Nov;23(11):1029–1037. doi: 10.1016/j.tplants.2018.08.012

Figure 3.

Figure 3

Main Components of Wheat Kernels and Main Storage Protein Fractions. Sulfur-rich proteins (α, γ, and LMW) that are contributing with S–H bridges to the rheology of the dough-making process. HMW, high molecular weight; LMW, low molecular weight.