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

✍ Scribed by E. Mitchell Learmonth

• Publisher: John Wiley and Sons
• Year: 1952
• Tongue: English
• Weight: 436 KB
• Volume: 3
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740030202

✦ Synopsis

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.