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Effects of lipoxygenase and of chemical oxidising agent potassium iodate on rheological properties of durum dough
Author(s) -
Borrelli Grazia M.,
Ficco Donatella B. M.,
Di Fonzo Natale,
Fares Clara
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2005.01124.x
Subject(s) - lipoxygenase , potassium iodate , chemistry , rheology , potassium , food science , iodate , oxidizing agent , biochemistry , enzyme , iodine , organic chemistry , materials science , composite material
Summary To study the involvement of lipoxygenase (LOX) and oxidising agent potassium iodate (KIO 3 ) in rheological behaviour of dough, mixograph and alveograph tests were performed using durum cultivars differing for quality and endogenous levels of LOX. Both tests were done in standard condition and with the adding of KIO 3 and of LOX and/or its substrate, utilised singly or in different combinations. The effects of these treatments were related to change of ‐SH and S–S content in relative mixograph dough. The mixograph and alveograph responses showed that the KIO 3 had an improving effect on dough tenacity and that the adding of LOX system enhanced this trend; on the contrary, the LOX system alone seemed not affect mixing stability. No relation was found between rheological responses and ‐SH and S–S content in the mixograph doughs. The results obtained could suggest that in durum wheat the main effect of LOX could be ascribable to bleaching action because of the co‐oxidation of carotenoid pigments.