- To increase dough strength and stability
- To improve crumb structure
- To improve volume yield
- To develop particular flavours
- To retard the rate of staling
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.
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.