Soybean flour lipoxygenase isozymes effects on wheat flour dough rheological and breadmaking properties

B. Cumbee, D. F. Hildebrand, K. Addo

Research output: Contribution to journalArticlepeer-review

38 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)281-283
Number of pages3
JournalJournal of Food Science
Volume62
Issue number2
DOIs
StatePublished - 1997

Keywords

  • breadmaking
  • isozymes
  • lipoxygenase
  • rheology
  • soy

ASJC Scopus subject areas

  • Food Science

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