Effects of hydroperoxide in lipid peroxidation on dough fermentation

The effects on dough fermentation of hydroperoxides produced by lipid peroxidation through lipoxygenase induction were studied. The mechanism by which hydroperoxides accelerated dough fermentation was also investigated. Dough with lipoxygenase had a significantly increased amount of hydroperoxides after 90 min of fermentation, while dough without lipoxygenase had less generation of hydroperoxides until 30 min, after that time hydroperoxide generation decreased gradually. A hydroperoxide concentration of 30–40 mM had the greatest effect on accelerating dough fermentation. In the dough with hydroperoxides, the maximum expansion rate occurred with a 1% yeast concentration and a gluten concentration of 60%. The mechanism of dough fermentation using lipid peroxidation by lipoxygenase induction is discussed in detail. Gluten is formed from gliadin and glutenin. Gluten was denatured by hydroperoxides, which makes the gluten molecule grow larger (molecular weight of approximately 53 kDa). Fermentation is promoted by this phenomenon. This information provides new information for the bread-making industry.