MEETING ABSTRACT
O-07
Effect and functionality of lipase with galactolipase activity in dough and bread
Presenter: I. Povlsen, Danisco A/S, Brabrand, Denmark
Co-Author(s): J. Soe, Danisco A/S, Brabrand, Denmark; D. Kappelman, Danisco, New Century, KS
Wheat lipid functionality has been investigated for many years. It is a recognised fact that wheat lipids make a significant contribution to the baking effect of wheat flour. In literature the effect of specific lipids in bread is explained by different theories; even so they all agree that the functionalities of polar lipids are favourable compared to the non-polar fraction. Lipases (EC 3.1.1.3) are well-known enzymes studied to assess their potential benefits in bakery applications. In the past primarily 1.3 degrading lipases were used in bakery applications for modifying flour tri-glycerides. Recently the development of lipases modifying the flour galactolipids and phospholipids was brought into focus. The purpose of this study was to investigate the functionality and mechanism of lipases with galactolipase activity in dough and bread. The lipase effect on modifying the flour lipids was studied by extracting the lipids from fully proofed dough followed by TLC, HPLC/MS and GLC analyses. The modification impact of wheat lipids by lipases on the physical properties of the dough and dough lipids was studied by surface tension measurements, dough rheology measurements, air bubble stability in dough and baking trials in different applications. These studies showed that the use of a lipase with galactolipase activity is able to modify the interaction between lipid and gluten resulting in a stronger and more elastic gluten network providing improved crumb structure and bread volume. Combinations of emulsifiers and galactolipases have shown synergistic effects in bread making.