What component in rye fl our replaces gluten as the main source of a cohesive structure, with an ability to hold in gases during proofi ng and baking? How does rye bread dough compare to wheat dough...

What component in rye fl our replaces gluten as the main source of a cohesive structure, with an ability to hold in gases during proofi ng and baking?

How does rye bread dough compare to wheat dough in consistency and in its ability to resist overmixing and over fermenting?