Lipids gluten-associated

It must be point out that wheat gluten is present as a network in dough, where it is intimately associated with other dough components. These interactions are still not completely understood, but there are reported correlations of breadmaking quality with polar lipid content, so lipids are potentially of great importance in modulating the functionaUty of the gluten proteins [39]. 

Blochet, J. E., A. J. P. Kaboulou, and D. Marion. 1991. Amphiphilic protein from wheat flour specific extraction, structure and lipid binding properties. In Gluten proteins 1990, ed. W. Bushuk and R. Tkachuk, 314-325. St. Paul, MN American Association of Cereal Chemists. 

---