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Soybean Flour Lipoxygenase Isozymes Effects on Wheat Flour Dough Rheological and Breadmaking Properties
Author(s) -
CUMBEE B.,
HILDEBRAND D.F.,
ADDO K.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb03985.x
Subject(s) - food science , lipoxygenase , chemistry , wheat flour , linoleic acid , isozyme , substrate (aquarium) , rheology , biochemistry , enzyme , biology , fatty acid , materials science , ecology , composite material
The effects of soy flour from LOX null mutant isolines and purified LOX isozymes on the rheological and breadmaking properties of a commercial hard wheat flour were investigated. Wheat flours were fortified with either 3% soy mutant flours alone, or in the presence of 0.2% and 1% linoleic acid. Purified LOX 2 isozyme had the greatest effect among LOX isozymes on dough extensibility and strength. Linoleic acid substrate addition reduced dough extensibility and strength. The L2L3 null isoline mutant for L1 resulted in the largest increase in bread volume. A reduction in bread firmness occurred after 5 day storage for all three single null mutant‐containing samples in the presence of 1.0% linoleic acid substrate.