Glutenin is a protein found in wheat and other grains, which is responsible for giving bread its characteristic chewy texture. There are several synonyms for glutenin, including "gliadins," "prolamins," and "amino acid sequence." These terms are often used interchangeably when discussing the structure and function of gluten in food science. Gliadins are smaller proteins that make up part of the gluten complex, while prolamins are a larger family of plant storage proteins found in grains. Amino acid sequences refer to the specific order of building blocks that make up proteins, including glutenin. Understanding these various synonyms for glutenin can help food scientists and bakers create new recipes and products that meet the needs of consumers with dietary restrictions and preferences.