Cereal Chem 58:175 - 180.  |  VIEW ARTICLE
Lipoxygenase: Its Biochemistry and Role in Breadmaking.

J. M. Faubion and R. C. Hoseney. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The biochemistry of the enzyme lipoxygenase and its effect on wheat flour dough are reviewed. Lipoxygenase has a number of effects on wheat flour dough. It is quite effective as a bleaching agent, increases the mixing tolerance, and improves dough rheology. The bleaching action is thought to be the coupled oxidation of pigments and unsaturated fatty acids by atmospheric oxygen. The mechanism by which lipoxygenase increases mixing tolerance is not clear. Because lipoxygenase has no effect on defatted flour, lipids are clearly involved. Lipid extracted from lipoxygenase-treated dough has been reported to decrease mixing tolerance when added back to flour. The improving effect of lipoxygenase on dough rheology has been explained as an oxidation of sulfhydryl groups by the lipid peroxides formed by the action of lipoxygenase on lipid. However, recently reported work has shown that the inhibitor nordihydroguaretic acid greatly inhibited peroxide formation but only marginally impaired rheological effects. Thus, the effect of peroxides is questionable.