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Effect of dextrans of differing molecular weights on the rheology of wheat flour doughs and the quality characteristics of pan and arabic breads

✍ Scribed by Andrew S. Ross; Graham J. McMaster; J. David Tomlinson; Norman W. H. Cheetham

Publisher
John Wiley and Sons
Year
1992
Tongue
English
Weight
733 KB
Volume
60
Category
Article
ISSN
0022-5142

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The influence of soya flour on bread dou
The influence of soya flour on bread doughs. IIβ€”The inhibition of the proteolytic enzymes of malt and wheat flours
✍ E. Mitchell Learmonth πŸ“‚ Article πŸ“… 1952 πŸ› John Wiley and Sons 🌐 English βš– 436 KB πŸ‘ 1 views

## Abstract Aqueous 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.