Lipase (EC 3.1.1.3) , also known as triacylglycerol hydrolase , is an enzyme commonly used in the baking industry that catalyzes the breakdown of triglycerides and fatty acid esters. Lipase activity produces mono- and diacylglycerols, free fatty acids, and glycerol. This enzyme can also hydrolyze natural oils and participate in esterification and transesterification reactions. This not only influences the structure of dough but also improves its organoleptic properties and the final quality of baked goods.
Lipase strengthens gluten structure by preventing triglycerides from binding to gluten proteins and promotes phospholipid formation. Additionally, it oxidizes unsaturated fatty acids present in the dough, leading to the formation of peroxides and further disulfide bonds between flour proteins. This increases gluten strength and elasticity , improving dough resistance to mechanical stress and rheology. Lipase also affects the breakdown of fats containing pigments, resulting in a lighter and brighter finished product.
Lipase significantly increases the volume and whiteness of baked goods, improves their texture, gives the crumb a uniform and soft structure, and enhances the overall sensory quality of baked goods. It can be successfully used as a natural alternative to chemical modifiers.
Application:
Lipase can be added directly to flour or prepared in a 1:10 mixture before further processing. The recommended dosage is 10–20 ppm, and the optimal amount should be determined experimentally depending on the type of baked product.
Origin:
Bacterial spores: 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.
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