Getting Smart with Lipases in Baked Goods
Bread (dough) Improvers are commonly added to overcome deficiencies in bread making quality of flour. Exogenous lipases modify the natural flour lipids so they become better at stabilizing the dough. This ensures more stability when the dough is over-fermented, larger loaf volume, and significantly improved crumb structure. Lipases that have specificity towards non-polar lipids can break down dairy derived fats, releasing sharp smelling, short-chain fatty acids. While this may be desirable for cheese production, it is undesirable in baked goods. If the baked good contains a significant amount of butter or milk fat, it can take on a putrid odor if such lipases are used in the recipe. This presentation will cover chemistry of different types of lipases and how they will affect the flavor and amount of short chain fatty acid during storage. The attendees will learn how to match a lipase to a baked good to obtain dough strength and bread volume without undesirable off-flavor.
Lipase chemistry, how they work
How to match a lipase to a baked good
A new lipase can overcome off-flavor
Austin Dilek, Novozymes
Monday, February 25, 2019
2:50 pm - 3:25 pm