The Role of Lipase in Bakery Products
As the effect and safety of enzyme preparations in flour improvement are increasingly recognized by the flour industry and food industry, people have a more and more in-depth understanding of its practicality. The application of lipase in the food industry: the application effects of whitening steamed bun and noodle cooking products, making the tissue fine, and improving the epidermis are also recognized by the majority of users.
There are three main lipases used in bakery products, namely triglyceride lipase, phospholipase, and galactose lipase. Among the three lipases, triglyceride lipase and phospholipase are more commonly used in baking.
2. The main role of lipase in bakery products
The lipase applications in food industry are mainly embodied in wheaten food.
Strong gluten, lipase can increase the volume of bread.
The mechanism is that these three lipases decompose the lipids contained in the flour. This decomposition can form a stronger polar and hydrophilic structure, which can better combine with water and gluten to form a stronger gluten network. At the same time, polar lipids have an increasing effect on the volume of baked products.
The mechanism is that lipase decomposes fat to release the pigment dissolved in the fat, and the pigment is oxidized and faded by oxygen in the air to achieve the secondary whitening effect.
Improve the structure of the bread core, make it delicate and soft, and extend the shelf life of the bread.
Lipase decomposes to produce esters/lipids, which act as emulsifiers to increase bread softness. This is also a direction to replace or reduce emulsifiers, make product labels concise, and reduce the number of emulsifiers added can reduce product costs.