SOYBEAN FLOUR LIPOXYGENASE ISOZYMES EFFECTS ON WHEAT-FLOUR DOUGH RHEOLOGICAL AND BREADMAKING PROPERTIES

The effects of soy flour from LOX null mutant isolines and purified LO X isozymes on the rheological and breadmaking properties of a commerci al hard wheat flout were investigated. Wheat flours were fortified wit h either 3% soy mutant flours alone, or in the presence of 0.2% and 1% linoleic acid. Purified LOX 2 isozyme had the greatest effect among L OX isozymes on dough extensibility and strength. Linoleic acid substra te addition reduced dough extensibility and strength. The L2L3 null is oline mutant for L1 resulted in the largest increase in bread volume. A reduction in bread firmness occurred after 5 day storage for all thr ee single null mutant-containing samples in the presence of 1.0% linol eic acid substrate.