SOFTENING OF GLUTEN BY WHEAT PROTEASES
SOFTENING OF GLUTEN BY WHEAT PROTEASES
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DOI：
10.1002/jsfa.2740220208
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发表时间：
1971-01-01
影响因子：
4.1
通讯作者：
REDMAN, DG
中科院分区：
文献类型：
--
作者：
REDMAN, DG
实验证据支持面筋软化是蛋白水解酶催化肽键断裂的结果。即使很少的肽键断裂，也可以观察到面筋的广泛软化。如果用来磨面粉的小麦已经开始发芽，这些影响可能会更加明显。这表明，内源性细菌和霉菌蛋白酶通常不会在现代面包制作过程中发挥重要作用。
Experimental evidence has been obtained to support the hypothesis that gluten softening is a result of peptide bond scission catalysed by proteolytic enzymes. Extensive softening of gluten is observed even though very few peptide bonds are broken. These effects will probably be more noticeable if the wheat from which the flour is milled has begun to germinate. It is suggested that endogenous bacterial and mould proteases will not usually play a significant part in modem breadmaking processes.