Effect of soybean lipoxygenase on baking properties of wheat flour

被引：0
|
作者：
M. D. Permyakova
V. A. Trufanov
机构：
[1] Russian Academy of Sciences,Siberian Institute of Plant Physiology and Biochemistry, Siberian Branch
来源：
Applied Biochemistry and Microbiology | 2011年 / 47卷
关键词：
Apply Biochemistry; Soybean Flour; Wheat Flour; Loaf Volume; Wheat Dough;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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.
引用
收藏
页码：315 / 320
页数：5
相关论文
共 50 条
  • [1] Effect of soybean lipoxygenase on baking properties of wheat flour
    Permyakova, M. D.
    Trufanov, V. A.
    APPLIED BIOCHEMISTRY AND MICROBIOLOGY, 2011, 47 (03) : 315 - 320
  • [2] Soybean flour lipoxygenase isozymes effects on wheat flour dough rheological and breadmaking properties
    Cumbee, B
    Hildebrand, DF
    Addo, K
    JOURNAL OF FOOD SCIENCE, 1997, 62 (02) : 281 - &
  • [3] EFFECT OF OXIDIZED POLYSACCHARIDES ON DOUGH AND BAKING PROPERTIES OF WHEAT FLOUR
    NEUKOM, H
    DEUEL, H
    CEREAL CHEMISTRY, 1958, 35 (03) : 220 - 226
  • [4] Effect of substitution of waxy-wheat flour for common flour on dough and baking properties
    Morita, N
    Maeda, T
    Miyazaki, M
    Yamamori, M
    Miura, H
    Ohtsuka, I
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2002, 8 (02) : 119 - 124
  • [5] Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour
    Hallén, E
    Ibanoglu, S
    Ainsworth, P
    JOURNAL OF FOOD ENGINEERING, 2004, 63 (02) : 177 - 184
  • [6] Effect of lipoxygenase activity on the gelling properties of in defatted soybean flour soybean protein isolate
    Kong, Xiangzhen
    Li, Xianghong
    Wang, Hongjing
    Hua, Yufei
    Huang, Youru
    FOOD CHEMISTRY, 2008, 106 (03) : 1093 - 1099
  • [7] IMPROVEMENT OF DOUGH AND BAKING PROPERTIES OF WHEAT-FLOUR BY TYPE-II LIPOXYGENASE FROM SOYBEANS
    KIEFFER, R
    GROSCH, W
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1980, 170 (04): : 258 - 261
  • [8] EFFECT OF ADDING SWEET POTATO FLOUR TO WHEAT-FLOUR ON PHYSICAL DOUGH PROPERTIES AND BAKING
    HAMED, MGE
    REFAI, FY
    HUSSEIN, MF
    ELSAMAHY, SK
    CEREAL CHEMISTRY, 1973, 50 (02) : 140 - 146
  • [9] Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread
    Xu, Xiaojuan
    Luo, Zhigang
    Yang, Qingyu
    Xiao, Zhigang
    Lu, Xuanxuan
    FOOD CHEMISTRY, 2019, 294 : 87 - 95
  • [10] Rheological and baking properties of cowpea and wheat flour blends
    Sharma, S
    Bajwa, U
    Nagi, HPS
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1999, 79 (05) : 657 - 662
12345