Lipase

Lipase enzymes act on the lipid content of flour, which typically accounts for 1–2% of its composition. The amount and method of application of this enzyme are very crucial. For example, excessive use may negatively affect dough texture. Therefore, the lipase dosage should be determined according to the type of bread being produced. Similarly, the correct selection of lipase type is essential, as an unsuitable type may not provide the desired improvements. When used appropriately, lipases enhance dough stability, improve dough handling, increase bread volume, provide a uniform crumb structure, and contribute to softness. Lipase can also serve as an alternative to emulsifiers such as DATEM and SSL. Each product in our lipase enzyme group has distinct properties, benefits, and application methods. For detailed information, please contact us at export@pakmaya.com