The influence of soya flour on bread doughs. II—The inhibition of the proteolytic enzymes of malt and wheat flours

descriptionPublicationkeyboard_double_arrow_right Article 01 Feb 1952 English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 3, pages 54-59 (issn: 0022-5142, eissn: 1097-0010,

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Authors: E. Mitchell Learmonth;

doi: 10.1002/jsfa.2740030202

The influence of soya flour on bread doughs. II—The inhibition of the proteolytic enzymes of malt and wheat flours

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Abstract

AbstractAqueous extracts of soya beans are shown to inhibit the proteolytic enzymes of malt on a gelatin substrate and those of wheat flour, and papain, on a gluten substrate. The effect of the inhibitor is compared with that of potassium bromate.

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