Wheat lipoxygenase, flour improvement

Wheat lipoxygenase and soybean lipoxygenase, catalyzing oxidation of fatty acids, generate oxidized reaction products that improve the dough-forming properties and baking performance of flour. A similar role is performed by polyphenol oxidase and peroxidase. 

The presence of lipoxygenase in plants may affect their storage and processing since it promotes the peroxidation of the polyunsaturated fatty acids (which are nutritionally essential) and can affect taste, odor, and color. Moreover lipoxygenase may influence ripening and abscission. In fact, it has been used to modify fatty acids, to bleach wheat flour, and to improve the rheological properties of wheat dough. An excellent dis-... 

The importslnce of lipoxygenase increases when soybean flour is added to wheat flour to improve baking quality or when soybean flour is admixed in larger quantities to improve the protein nutritional quality. 

The involvement of endogenous lipoxygenase in the baking of wheat flour is not clear. However, by addition of lipoxygenase-active soy flour, a significant improvement of the flour quality is achieved (cf. 15.4.1.4.3). 

Fig. 15.35. Wheat flour quality improvement by the nonspecific lipoxygenase enzyme of soybean (according to Kieffer and Grosch, 1979). Additions 1 control (no addition, bread volume 31 ml), 2 extract of defatted soya meal in which lipoxygenase was thermally inactivated (31 ml), 3 extract of a defatted soya meal with 290 units of lipoxygenase (35 ml), 4 purified type-II enzyme with 285 activity units (37 ml).

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