The study looked at how adding lipoxygenase to wheat flour doughs affects their mechanical properties. Different mixtures of wheat and soy flour were tested, with and without lipoxygenase. The results showed that doughs with lipoxygenase had better water absorption, longer development time, and improved dough properties compared to those without. Adding soy flour also increased dough energy and extensibility. Overall, doughs with lipoxygenase and soy flour had better mechanical properties than those without.