Softening of gluten by wheat proteases

Abstract

Abstract 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.