Wheat Germ Lipoxygenase: Its Effect on Dough Rheology, Microstructure, and Bread Making Quality

Autor:	M. L. Sudha, Gayatri Bahal, P. R. Ramasarma
Rok vydání:	2013
Předmět:	chemistry.chemical_classification Absorption of water biology Wheat flour food and beverages Wheat germ Microstructure Gluten Lipoxygenase Rheology chemistry biology.protein Germ Food science Food Science
Zdroj:	International Journal of Food Properties. 16:1730-1739
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2011.607932
Popis:	Extracted lipoxygenase from defatted wheat germ of commercial bread wheat along with raw and defatted germ were used to study their effect on rheological characteristics of wheat flour dough and bread making quality. The addition of 500 U and 1000 U of lipoxygenase increased the water absorption from 59.5 to 62.3 and 66.7%, respectively. The dough stability increased to 10.5 min, whereas mixing tolerance index values marginally decreased, and the addition of raw or defatted germ did not affect the mixing profile of the wheat flour dough. Breads with lipoxygenase were softer with a lower firmness value of 546 g when compared to the control (594 g) and had brighter crumb as seen in the reduction in ΔE values from 22.34 (control) to 19.04. The addition of gluten along with the lipoxygenase showed a synergistic effect. The specific volume of breads increased to 3.95 cc/g and the firmness values decreased to 538 g. Scanning electron micrographs at different stages of bread processing have shown improvement in ...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::75de1d851b012587eb0fcda7701c5c7e https://doi.org/10.1080/10942912.2011.607932 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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