Effect of Lipase Enzymes on Volume and Quality of Bread

This book compares the function of lipase enzymes and an emulsifier 'diacetyl tartaric esters of mono glycerides' (DATEM) as bread improvers on various characteristics of bread. Two different baking methods with two different mixing times and various ingredients were used to study their effect on bread quality, volume, oven spring, crumb colour and texture. The implications of findings in the baking industry was discussed in detail and the potential of various lipase enzymes in formulating bread improvers was investigated.

Autorentext

-has extensive work experience as a food technologist and researcher in the field of bread and pastry improvers. She involved in several research and development projects at George Weston Technologies in Sydney, Australia. She is currently Head of R&D at Kereshme (Behnan) company.

Klappentext

This book compares the function of lipase enzymes and an emulsifier 'diacetyl tartaric esters of mono glycerides' (DATEM) as bread improvers on various characteristics of bread. Two different baking methods with two different mixing times and various ingredients were used to study their effect on bread quality, volume, oven spring, crumb colour and texture. The implications of findings in the baking industry was discussed in detail and the potential of various lipase enzymes in formulating bread improvers was investigated.