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The influence of soya flour on bread doughs. III.—The distribution of the papain-inhibiting factor in soya-beans

✍ Scribed by E. M. Learmonth

Publisher: John Wiley and Sons
Year: 1958
Tongue: English
Weight: 379 KB
Volume: 9
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740090504

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## 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.