Extraction of lipoxygenase enzyme from soybean and determination of its effects on dough and bread quality

This study was undertaken to invetigate determination of biochemical properties of lipoxygenase enzyme isolated from soy flour and to determine effects of this enzyme on dough and bread quality. Enzyme had an optimum pH of 9.0, optimum temperature of 50°C and Km value of 0.41 mM using linoleic acid as substrate. Pita flour was used in dough and bread production and a comparison was made between control, soy flour, and enzyme-added bread. Farinograph and extensograph analyses showed that addition of lypoxygenase resulted in an increase in water absorption, development time, stability values while a decrase in softening and extensibility values. In bread analysis, the results from soy flour and enzyme-added bread were close. In the sensory analysis, it was found that enzyme-added bread had the highest general acceptability.