VemoZyme_L_lipolytic_enzyme_bakery_applications
VemoZyme® L is an lipolytic enzyme preparation designed especially for bakery applications:
  • To increase dough strength and stability
  • To improve crumb structure
  • To improve volume yield
  • To develop particular flavours
  • To retard the rate of staling

Application:

VemoZyme® L is widely used for different food-grade applications – mainly in bakery, where it improves crust and crumb structure, and prolongs bread shelf life. That effect is particularly enhanced in combination with xylanases and fungal amylases.

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  • Appearance

    Form – microgranule
    Colour – creamish to light beige

  • Activity

    min 80 000 U/g

  • Units of activity

    The enzyme activity is determined by the FIP method. One unit of lipase activity finds expression in the enzyme quantity releasing 1 µ-equivalent of fatty acids per minute at the conditions of the analysis: T – 37oC and pH – 7.0

  • Dosage

    0.2 – 2.0 g/100 kg flour (optimum dosage is subject to further bakery trials)

  • Shelf life

    24 months

  • Storage

    Store in cool and dry conditions, avoid direct sunlight.

  • Packaging

    VemoZyme® L is available in 20 kg PE bags, placed in cartons.

Description:

In baking the most often used members of the lipolytic enzyme group are lipase and phospholipase. Actually, the third largest group of commercialized enzymes (after peptidases and carbohydrases) are exactly the lipases. Lipases cut non-polar triglycerides resulting in release of mono- and diglycerides, free fatty acids, and eventually glycerol. Lipases can also cut ester bonds within phospholipids. Nowadays, there is an increased interest for lipases in baking due to multiple causes. Usually, lipases are used to improve dough strength and stability. Also, the addition of lipases leads to softer and more uniform crumb structure. In baking, lipases are used for the development of particular flavours by liberating fatty acids through esterification. Through the addition of lipases, the rate of staling of the baked goods can be delayed. In order to stabilize the dough, emulsifiers are usually added. Wheat flour contains about 1% lipids. The polar lipids (like the phospholipids) are able to stabilize the air bubbles in the gluten matrix. The addition of lipases changes them. The released mono- and diglycerides in the dough provide emulsification to the baking process, resulting in more stable dough and improved uniform crumb structure. Thus, lipases can reduce partially the need for emulsifiers. Even more, in contrast to surfactants, lipases are destroyed during the baking process, assuring clean-label of the final product. The synergistic effect of lipase together with xylanases and amylases results in improved crumb texture and increased loaf volume, allows to prolong the shelf-life of the bakery goods and improves their softness.