EFFECT OF VARIOUS CONCENTRATIONS OF PAPAIN AND POTASSIUM lODATE ON THE LOAF VOLUME OF BREAD

The mechanism of the action of chemical bread improvers has recently been the subject of wide discussion. J0rgensen (9, 10, 11 j 12,13),^ and Balls and Hale (2, 3) have advanced the theory that the improvement of baking quality caused by oxidizing agents, such as potassium brómate and potassium iodate, is due to the fact that they inactivate the proteinases of flour, thereby inhibiting the action of these enzymes on the flour proteins. These writers also believe that the flour proteinases belong to the papain group. This theory is supported by Flohil {6) and is opposed by Read and Haas {16, 17, 18), Carbonnelle (5), and Ritter {19). The arguments for and against the theory have been fully and ably summed up by the opposing sides in recent articles {12, 13, 14 j 18). In studies on the total and free amylase content of ungerminated seeds, baking tests were made on a sample of commercial wheat flour to which were added various concentrations of papain and potassium iodate. The results, reported here, may throw some added light on the disputed theories with regard to the mechanism of action of certain bread improvers.