title: [Effect of soybean lipoxygenae on baking properties of wheat flour].
abstract: Changes in bread-baking properties of wheat flour caused by soybean lipoxygenase and polyunsaturated fatty acids were studied. A positive effect of soybean flour added during dough kneading in an amount of 2% was demonstrated. A method for dough fermentation increasing the loaf volume and improving organoleptic characteristics and total bread-baking estimate is recommended.
authors.forename: M D
authors.initials: MD
authors.lastname: Permiakova
authors.forename: V A
authors.initials: VA
authors.lastname: Trufanov
mesh_terms: D001939:Bread; D003296:Cooking / Q000379:methods; D004789:Enzyme Activation; D005285:Fermentation; D005433:Flour; D005525:Food-Processing Industry; D019787:Linoleic Acid / Q000378:metabolism; D008084:Lipoxygenase / Q000378:metabolism*; D010100:Oxygen / Q000378:metabolism; D013025:Glycine max / Q000737:chemistry / Q000201:enzymology*; D014908:Triticum / Q000737:chemistry
chemical_list: D019787:Linoleic Acid; D008084:Lipoxygenase; D010100:Oxygen