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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 (S₁), 90% wheat flour and 10% raw soy flour (S₂), 90% wheat flour and 10% toasted soy flour (S₃), and 90% wheat flour and 10% toasted soy flour with the addition of lipoxygenase preparation (S₄). When flour mixtures were compared with control (S₁), S₂ demonstrated lower water absorption, lower mixing talerance index (MTI) and lower dough weakening and increased dough development time, whereas S₃ showed higher water absorption, lower MTI, lower dough weakening and the same dough development time. The addition of lipoxygenase to S₃ (S₄) resulted in the same water absorption, longer dough development time, lower MTI and love dough weakening than those of S₃, which were comparable with S₂. Percent water absorption of flours, obtained from extensograph, was highest in S₃ and lowest in S₂. Addition of both raw and toasted soy flour to wheat flour resulted in an increased energy, S₄ demonstrated higher extensibility and lower resistance to extension than S₃, and those values of S₄ were comparable with S₂. 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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