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The effects of the purified recombinant anabaena lipoxygenase (ana-rLOX) on the rheological characteristics of whole wheat dough and the quality of bread were investigated. The lightness of whole wheat dough supplemented with ana-rLOX was improved, which is superior to that of dough treated with benzoyl peroxide. The effect of ana-rLOX on the strength of dough was analyzed by farinograph, extensograph, and dynamic rheological tests. Compared with the control, the stability time of dough treated with 40 IU/g ana-rLOX increased by 35.4% and
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