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Enzyme-Active Soybean Flour

Enzyme-Active Soybean Flour. A flour produced from defatted soybeans (q.v.), processed in such manner as to preserve the activity of the enzyme lipoxidase (lipoxygenase) (q.v.). This enzyme catalyzes the bleaching of the carotene (q.v.) pigments in flour, thereby brightening the crumb color (q.v.) of bread when added to dough at a level of 0.5% based on flour.