Cereal Chem 48:121 - 131.  |  VIEW ARTICLE
Effects of Proteolytic Enzymes on Gluten as Measured by a Stretching Test.

J. E. Kruger. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

The stretching characteristics of gluten are found to be changed markedly upon incubation with proteolytic enzymes. This enables a determination of the relative softening effects owing to different proteolytic enzymes. A number of other enzymes have been tested and found to have no effect. Changes in physical properties of gluten upon incubation were also examined on the farinograph and alveograph. Increasing concentration of enzyme caused a progressive decrease in gluten consistency on the farinograph and a reduction in bubble size on the alveograph.