Lipase, also known as triacylglycerol hydrolase, is an enzyme widely used in the baking industry that catalyzes the breakdown of triglycerides and fatty acid esters. Lipase action produces mono- and diacylglycerols, free fatty acids, and glycerol. This enzyme can also hydrolyze natural oils and participate in esterification and transesterification reactions. As a result, it not only affects dough structure but also improves the organoleptic properties and final quality of baked goods.
Lipase strengthens gluten structure by preventing triglycerides from binding to gluten proteins and supports the formation of phospholipids. Additionally, it oxidizes unsaturated fatty acids present in the dough, leading to the formation of peroxides and further formation of disulfide bonds between flour proteins. As a result, gluten strength and elasticity increase, improving dough resistance to mechanical stress and rheology. Lipase action also affects the breakdown of fats containing pigments, which causes lightening and brightening of the finished product.
Lipase significantly increases the volume and whiteness of baked goods, improves their texture, imparts a uniform and soft crumb structure, and improves the overall sensory quality of bread. It can be successfully used as a natural alternative to chemical modifiers.
Applications:
Lipase can be added directly to flour or prepared as a 1:10 mixture before further processing. The recommended dosage is 10–20 ppm, and its optimal amount should be determined experimentally depending on the type of baked good.
Origins:
Spore-forming bacterial rods: Bacillus spp., Achromobacter spp., Alcaligenes spp., Arthrobacter spp., Pseudomonos spp., Penicillium spp., Fusarium spp., Aspergillus spp.
Action:
Hydrolysis of triacylglycerols (TAG), forming: monoacylglycerols (MAG), diacylglycerols (DAG), glycerol, and free fatty acids.
Additional applications:
- Improvement of dough rheology.
- Increase in dough resistance to mechanical stress during bakery processing.
- Reduction of dough stickiness and improvement of crumb softness in high-fiber white bread.
The product description is provided for reference purposes only. The parameters of the raw material may differ from those presented depending on the variety, intended use, method of production, season and other factors. For detailed information, please contact our sales representative.
The product description does not constitute an offer within the meaning of Article 66 § 1 of the Polish Civil Code.
