Explain why variety breads (those made with rye, oats, corn, etc.) sold in the United States typically contain a hard wheat fl our in their formulas. Which protein, glutenin or gliadin, provides the...

Explain why variety breads (those made with rye, oats, corn, etc.) sold in the United States typically contain a hard wheat fl our in their formulas.

Which protein, glutenin or gliadin, provides the backbone structure to gluten, imparting strength and tenacity?