- To increase dough strength and stability
- To accomplish better and uniform crumb texture
- To increase significantly volume yield
- To develop specific flavours
- To retard the rate of staling
VemoZyme® PHL is specially developed for bakery applications.
The main effect of VemoZyme® PHL is replacement or considerable reduction of emulsifiers such as DATEM, SSL and CSL, due to its special effect on polar lipids and broad substrate specificity on lipids in general.
The final compounds represent “natural” emulsifiers, resulting in a whiter and more uniform crumb structure, increased volume, better aroma and increased shelf-life of baked bread. In case the preparation is used in combination with Xylanases and Fungal Amylases, the final effect of emulsifier replacement can be reached at a lower dosage, due to the synergistic effect of these enzymes.
In baking industry, the most often used members of the lipolytic group are lipases and phospholipases. The addition of these enzymes as processing aids in baking allows the hydrolysis of both polar and nonpolar lipids resulting in great source for product improvement.
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. By adding lipases, the rate of staling of the baked goods even can be delayed.
In order to stabilize the dough emulsifiers are usually added. Wheat flour contains about 2% 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 dough provide emulsification to the baking process, resulting in more stable dough and uniform crumb structure. Thus, lipases can partially reduce the need for emulsifiers
The group of the phospholipases cuts phospholipids releasing a variety of products. Phospholipases are generally classified based on their substrate cleavage into 4 types (A1, A2, C, and D). By acting on the phospholipids present in the dough, and accordingly producing more polar lipids than lipases, phospholipases were shown to be even better natural emulsifiers. Thus, phospholipases provide greater increase in volume, more stable dough, prolonged shelf-life, and a uniform crumb texture, compared to the lipases. Actually, the added in the dough phospholipases generate natural alternatives to synthetic emulsifiers that can totally replace the use of substances like DATEM, SSL, CSL, etc. Even more, in contrast to surfactants, lipases and phospholipases are destroyed during the baking process, assuring clean-label of the final product.
The perfect baking mixture of lipases and phospholipases has optimal activity on the different substrates present in the flour!