Cereal Chem 48:637 - 639.  |  VIEW ARTICLE
Proteolytic Activity of Maturing Wheat Grain.

W. Bushuk, P. Hwang, and C. W. Wrigley. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Proteolytic activities of the grain of three varieties of wheat of the hard red spring, amber durum, and soft white winter types were determined at various stages of maturity from 10 days after flowering to full ripeness. All three varieties were characterized by a gradual decline in activity during maturation; however, the ripe grain stil retained considerable activity. The amber durum and soft white winter varieties were about 40% higher in activity than the hard red spring wheat.