... most widely used enzymes is papain from the latex of papaya plant. Papain can be added prior to slaughter by injection or after slauter. [3] Proteases are also added to flours. The protein content of flour is largely responsible for the viscoelastic properties of the dough, and fungal proteases are added to partially hydrolyse the protein, thus altering the viscoelastic properties. Fungal proteases are normally added to both 'soft' and 'hard' flours, because in addition to improving the viscoelastic properties, the proteolysis releases amino acids, which support the growth of yeast and enhance flower in the product. [3] In the brewery industry the use of proteases has been found quite useful. Brewers reduce the period of germination (normally takes 8-10 days, they reduce it to 4 days.), and supplement the malt with fungal amylases and proteases to obtain a consistently reliable malt without altering the flavour of the end product. Proteases also ...

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