Effect of soybean lipoxygenae on baking properties of wheat flour

Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving...

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Bibliographic Details
Published in:	Prikladnaja biohimija i mikrobiologija Vol. 47; no. 3; p. 348
Main Authors:	Permiakova, M D, Trufanov, V A
Format:	Journal Article
Language:	Russian
Published:	Russia (Federation) 01-05-2011
Subjects:	Bread Cooking - methods Enzyme Activation Fermentation Flour Food-Processing Industry Glycine max - chemistry Glycine max - enzymology Linoleic Acid - metabolism Lipoxygenase - metabolism Oxygen - metabolism Triticum - chemistry
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Summary:	Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.
ISSN:	0555-1099