Lipase Application in the Flour

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Lipase Application in the Flour

Principle:
Lipase, extracted and refined after deep microbial fermentation, is a kind of lipohydrolase. That is Triacylglyceryl hydrolases. It can catalyze the hydrolysis of oils and fats to produce free fatty acids, glycerol, monoglyceride or diester. The free fatty acids, especially unsaturated fattyacid like linoleic acid, is easier to be oxidized by the fat oxidase which present in the wheat flour. This series of oxidation reactions can break natural pigment in the wheat flour and improve whitening effect. Our lipase has been widely applied in the bread and flour.

Function:
1.Improve flour quality and bread whiteness, brightness; increase the whiteness of noodles
2.Good emulsibility; Make the bread tissue fine, the stoma even; improve the envelop whiteness; Increase the volume of bread; Improve dough's resistance to rising and rising, etc.

Dosage:
Mixed with flour and other raw materials first, or dissolve in water. The recommended dosage is 1-5ppm (determined by flour quantity), which can be appropriately adjusted according to specific product process and craft.

Application effect contrast:

No lipase           Add lipase

No.

The adding amounts

Height(cm)

Diameter(cm)

Aspect ration

Volume(mL)

Weight

Specific volume

whiteness

tissue

No lipase

0

6.5

8.8

0.738

470

143.93

3.265

88.74

1>2

Add lipase

3ppm

6.7

8.8

0.761

485

144.45

3.358

90.15

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