Importance of wheat lipoxidase in the oxidation of free fatty acids in flour‐water systems
Authors:
- 1 June 1969
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 20 (6) , 379-381
Abstract
Wheat flour was extracted with water, and the aqueous extract and flour residue were used in mixing experiments. The enzyme system (βoxidation?) responsible for the pro rata oxidation of free fatty acids (FFA) was present only in the flour residue, and lipoxidase was present only in the aqueous extract. It was calculated that lipoxidase could account for only a small proportion of the oxygen consumed in oxidations of FFA, and the significance of wheat flour lipoxidase in dough rheology is therefore less than has been hitherto assumed.Keywords
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