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Cereal Chem 45:260 - 268.  |  VIEW ARTICLE
Effect of Papain on Amylograph Viscosity of Flour.

T. Yasunaga, W. Bushuk, and G. N. Irvine. Copyright 1968 by the American Association of Cereal Chemists, Inc. 

Additions of small amounts of the proteolytic enzyme papain lowers the peak viscosity of a flour-water slurry as measured on the amylograph. This effect was found to be due to release or activation of beta- amylase which is inactive under normal conditions used for the amylograph test. The magnitude of this effect is different for different flours.

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