This study was to investigate the effect of lipoxygenase on the mechanical development of wheat flour Boughs. The flour mixtures used for experiments were 100% wheat flour (S©û), 90% wheat flour and 10% raw soy flour (S©ü), 90% wheat flour and 10% toasted soy flour (S©ý), and 90% wheat flour and 10% toasted soy flour with the addition of lipoxygenase preparation (S©þ). When flour mixtures were compared with control (S©û), S©ü demonstrated lower water absorption, lower mixing talerance index (MTI) and lower dough weakening and increased dough development time, whereas S©ý showed higher water absorption, lower MTI, lower dough weakening and the same dough development time. The addition of lipoxygenase to S©ý (S©þ) resulted in the same water absorption, longer dough development time, lower MTI and love dough weakening than those of S©ý, which were comparable with S©ü. Percent water absorption of flours, obtained from extensograph, was highest in S©ý and lowest in S©ü. Addition of both raw and toasted soy flour to wheat flour resulted in an increased energy, S©þ demonstrated higher extensibility and lower resistance to extension than S©ý, and those values of S©þ were comparable with S©ü. The experimental data obtained from this study suggested that soy flour mixtures containing lipoxygenase had better mechanical dough properties than toasted soy flour mixture without lipoxygenase.
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