LIPOXYGENASE IN MAKING BREADS, COOKIES AN D CRACKERS

Authors
LARRETAGARDE V
Citation
V. Larretagarde, LIPOXYGENASE IN MAKING BREADS, COOKIES AN D CRACKERS, OCL. Oleagineux corps gras lipides, 2(5), 1995, pp. 363-365
Citations number
NO
Categorie Soggetti
Agriculture,"Food Science & Tenology","Nutrition & Dietetics
Journal title
OCL. Oleagineux corps gras lipides → ACNP
ISSN journal
12588210
Volume
2
Issue
5
Year of publication
1995
Pages
363 - 365
Database
ISI
SICI code
1258-8210(1995)2:5<363:LIMBCA>2.0.ZU;2-#
Abstract
Lipoxygenase is largely used in breadmaking. In addition to the dioxyg enation of polyunsatured fatty acids, several side reactions occur whi ch influence bread properties. Addition of lipoxygenase induces improv ement of dough theological properties. Bread volume, color and flavor are modified by the enzyme. Nutritional value of bread is diminished. The enzyme catalysis is sensitive to its microenvironment which offer new potentialities for its use in biscuits and other food processes.