Baking with Lipase

  The addition of saturated or unsaturated free fatty acids to doughs has a detrimental effect.Consequently,it is desirable to minimize lipase action in stored grain or by lipases of microbial origin derived from molds which are common and naturel contaminants of grains..Lipase does not survive the baking process even if the concentration of lipase in the flour,or if the moisture of the baked goods is very low as in cookies.

But in last years,for bread,lipases are usefull to increase free lipids and volatile compound in dough,affecting aroma.Lipases are also noted to produce fine cell structure in breads.Also,a big flavor factor to contribute the right balance of short chain fatty acids.