Origins:
Bacterial spores: Bacillus spp., Achromobacter spp., Alcaligenes spp., Arthrobacter spp., Pseudomonos spp., Penicillium spp., Fusarium spp., Aspergillus spp.
Effect:
Hydrolysis of triacylglycerols (TAGs) to form: monoacylglycerols (MAG), diacylglycerols (DAG), glycerol and free fatty acids.
Additional use:
- Improving dough rheology.
- Increasing the dough’s resistance to mechanical stress during bakery processing.
- Reduce dough stickiness and improve crumb softness of high-fiber white bread.
