Lipase

Lipase enzymes act on the lipid (fat) content, which constitutes approximately 1-2% of the flour. The dosage and application method of this enzyme are highly critical. For instance, an overdosage can adversely affect the dough rheology and texture. Therefore, the optimal lipase dosage must be specifically tailored to the type of bread being produced. Furthermore, selecting the correct lipase strain is equally crucial. An unsuitable lipase variant for the target application will fail to provide beneficial characteristics to the final product. Utilizing the appropriate lipase type at the optimum dosage plays a pivotal role in enhancing dough stability. Additionally, it improves dough machinability, contributes to increased loaf volume, promotes a homogeneous crumb grain, and imparts softness to the bread. It can also serve as an effective replacer for chemical emulsifiers such as DATEM and SSL. Each product within our lipase enzyme portfolio possesses distinct properties, benefits, and application parameters.