2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

A recently commercialised 2nd generation lipase represents an appealing alternative to precently used emulsifiers and furthermore shows superior performance to the traditional 1,3 specific lipases. A crusial aspect of the bread making process is to promote gas cell stability in order to obtain satisfactory end properties such as desired crumb structure, loaf volume and shape. Such properties have traditionally been obtained using additives like DATEM or SSL. The developed lipases with activity towards both the polar and the non polar lipid fraction effíciently converts the naturally present 2-3% endogenous wheat flour lipids into even more efficient surfactants and thus improve dough/bread characteristics. The presentation covers functionality in baking and mechanism of the 2nd generation lipases compared to emulsifiers and the traditional 1,3 specific lipases. Mechanism data were obtained by surface tension assay, colourimetric emulgation assay and extraction of dough and bread followed by quantitative determination of lipid profile by HPLC. The effect of lipases on lipid mediated aggregation of wheat proteins was determined by extraction of proteins from the dough followed by analysis by size-exclusion HPLC. The 2nd generation lipase demonstrates significantly improved functionality towards the polar lipid fraction resulting in remarkably increased solubility of the polar lipids, increased formation of polar components such as lysolecithin and DGMG and increased amount of the glutenin subunit peak compared to traditional lipases or emulsifiers.