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Cereal Chem 37:158 - 169.  |  VIEW ARTICLE

The Influence of Soya Flour in Bread Doughs. IV. Alpha-Amylase of Soya.

E. Mitchell Learmonth and J. C. Wood. Copyright 1960 by the American Association of Cereal Chemists, Inc. 

The existence in raw soya of a starch-liquefying enzyme as demonstrated by the amylograph is confirmed. The enzyme is chiefly, if not wholly, a true alpha-amylase. The activity of soya is only of the order of one-hundredth of that of an ordinary wheat malt and it diminishes rapidly with rising temperature and with falling pH, in contrast with that of wheat malt. These results contradict the findings of some other workers and lead to the conclusion that the alpha-amylase activity of raw soya is not significant in commercial breadmaking.

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