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The application of lipase in baked food

Data: 2020-10-14

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The application of lipase in baked food

Lipase is also called glycerolipase, which can catalyze the hydrolysis of triglyceride to produce diglyceride, monoglyceride or glycerol. 


It has a strong gluten effect on the dough, can increase the rapid expansion of the bread, increase the volume of the bread and have a secondary whitening effect on the bread core. 

Regarding the mechanism of lipase on the strengthening of the dough, one study believes that: The fat in flour is divided into polar lipids and non-polar lipids. 

The strong polar lipids in the dough, such as phospholipids, are conducive to the formation of gluten network, and the non-polar lipid triglycerides damage the gluten structure of the dough. 

Lipase acts on triglycerides to prevent it from combining with gluten, thereby increasing the gluten. Because gluten determines the elasticity and cohesiveness of the dough. 

When gluten is high, the gluten of the dough is strong. In addition, the triglyceride Hydrolysis facilitates the formation of phospholipids and strengthens the gluten network. 

Thereby, the gluten of the dough is improved, the rheological properties of flour protein are improved, the strength and stirring resistance of the dough are increased, and the rapid expansion ability of the bread is made into the oven, so that the structure is fine and uniform, the core is soft, and the taste is better. 

Another study believes that lipase oxidizes unsaturated fatty acids in the dough to form peroxides, which can oxidize the sulfhydryl groups in the flour protein to form intra- and intermolecular disulfide bonds, and can induce The protein molecules are polymerized to make the protein molecules larger, thereby increasing the strength of the dough. 

Not only that, but recently researchers have also discovered that lipase has an excellent effect on improving the texture of the dough structure in bread making.


 

In addition to having a strong gluten effect on the dough, lipase also has a whitening effect on the bread core. Its mechanism of action is: the pink color in the flour depends on the pigmented bran in the flour and the lutein and lutein dissolved in the breast. 

The anti-decomposition fat can explain the pigment dissolved in the anti-oxidant, and there is more space for dissolution with oxygen, and the pigment is oxidized and faded to achieve the effect of secondary whitening.

 

In addition to the above two points, lipase also has a better dough conditioning function on the dough, which makes the dough better operability, and has a better synergistic effect with other enzyme preparations.

such as glucose oxidase, which can make the bread larger, the swelling is better and the tissue is more delicate. Especially the combination of lipase and glucose oxidase has a good synergistic effect. 

Glucose can solve the strength that lipase can't reach, and lipase can solve the problem of glucose oxidase. 

The obtained elongation has a significant improvement effect on the flour quality of different flours, and the stabilization time and evaluation value are significantly improved, which improves the operation performance of the dough and the quality of the baked products.

 

The Paragon bio-engineering company provides high-quality fermentation equipment and corresponding auxiliary equipment to help customers produce high-quality lipase and other enzyme preparations.

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