A A C C   2 0 0 0   A n n u a l   M e e t i n g

A crucial aspect of breadmaking is to promote gas cell stability in order to obtain satisfactory volume and crumb structure. Lipids are amongst the less abundant components of wheat flour and bread-making formulations but their strong influence on bread quality is well documented. Certain types of lipids can prolong the shelf life of baked products or influence their organoleptic characteristics. Depending on both the nature of the fatty substrates and the specificities of the lipolytic enzymes (e.g. positional, chain length, polar/non polar specificity), variations in the products of lipolytic activities may result in a spectrum of different effects in baking. Apart from the commercially available 1,3 specific lipases, which primarily show activity towards triglycerides, the literature describes lipases which have phospholipase and glucolipase activity. These may produce emulsifier like products, which may contribute even further to improved baking quality than the 1,3 specific lipases. The presentation covers results from testing of 1,3 specific lipases and lipase with activity towards lecithin and/or DGDG regarding effect on improvement of initial softness of bread improvement of dough stability odour of bread baked with and without shortening or butter.