Cereal Chem 39:398 - 405.  |  VIEW ARTICLE

Use of Lactase in Breadmaking.

Y. Pomeranz, B. S. Miller, D. Miller, and J. A. Johnson. Copyright 1962 by the American Association of Cereal Chemists, Inc. 

An acceptable bread can be obtained by using lactase and lactose without adding other sugars, provided a sufficiently high level of alpha-amylase is maintained. Lactases from bacterial and fungal sources exhibited similar properties, but the latter with their lower pH optimum were more suitable for use in panary fermentation. The action of lactase was not influenced by a variety of lactose-containing substrates. Possibilities of enhancing hydrolytic action of lactases by varying breadmaking formulations and schedules are outlined.