Enzymatic hydrolysis of different proteins isolated from wheat flour by neutral proteinase (neutraza "Novozymes") was studied. It was shown, that hydrolysis of alkaline proteins was 10-11 times higher as compared with albumin from wheat, 3-4 times higher than alcohol soluble proteins and 2-2.5 times higher than globulins. It was found that, hydrothermal treatment of wheat flour decreased the rate of protein hydrolysis. The rate of hydrolysis of native alkaline soluble proteins was 4-6 times

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... er than denaturized proteins. The rate of hydrolysis of denatured water-soluble proteins is 3-5 times higher as compared with native protein (albumin). It was shown that product of thermal degradation of raw materials also influence on the rate of protein hydrolysis.