Food‑grade lipase for baking is a hydrolytic enzyme acting on triglycerides in flour and dough‑added oils. It partially hydrolyzes triglycerides to form monoglycerides and diglycerides with emulsifying activity. These endogenous‑generated emulsifiers optimize gas‑holding capacity of gluten, improve crumb softness, delay bread staling, refine crumb grain, and enhance sensory quality of bread, cakes and pastries.
1-5U/g
Produce in‑situ emulsifiers via partial fat hydrolysis
Improve dough gas‑holding capacity and increase bread volume
Refine crumb grain and keep baked crumb softness
Retard staling process and extend fresh‑keeping period of bakery goods
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