Lipoxygenase and Gluten Development

Fill in the Blank: Lipoxygenase activity can lead to _______ in dough.

• Fermentation

• Oxidation

• Hydrolysis

• Emulsification

True or False: Gluten is only found in wheat.

• True

• False

• Only in barley

• Only in rye

Key Concept: Gluten's role in baking

• Provides flavor

• Absorbs moisture

• Gas, gives structure

• Enhances color

True or False: Lipoxygenase is a protein.

• True

• False

• Lipoxygenase is a carbohydrate.

• Lipoxygenase is a lipid.

True or False: Lipoxygenase is involved in gluten development.

• True

• False

• Not Sure

• Only in certain conditions

Matching: Lipoxygenase

• that affects dough properties

• that enhances flavor

• that increases shelf life

• that reduces gluten formation

Role of Lipoxygenase in bread

• dough strength and color

• increasing fermentation speed

• enhancing sweetness

• improving shelf life

Gluten

• complex in wheat

• simple sugar in fruits

• protein in dairy

• fat in nuts

Fill in the Blank: _______ and gliadin are proteins in gluten.

• Glutenin

• Casein

• Albumin

• Keratin

Matching: Gluten Network

• provides flavor to bread

• adds color to baked goods

• elasticity to dough

• increases shelf life of pastries