Food and Fermentation Industries >

2022 , Vol. 48 >Issue 11: 332 - 337

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029270

Recent application of lipase in bread and steamed bread: A review

  • WANG Xinwei ,
  • CHENG Gaomin ,
  • LI Rui ,
  • ZHAO Renyong
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  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2021-09-03

  Revised date: 2021-09-13

  Online published: 2022-06-23

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Abstract

Lipase has the advantages of environmental protection, safety and high efficiency. Using new lipase to improve the quality of bread and steamed bread has become one of the research hots. The substrates of lipase in bread and steamed bread system are lipids. Lipids are the secondary component in flour, but their type and content affect the characteristics and quality of products. The application of lipase in bread quality improvement has achieved some results. The addition of lipase produces polar lipids in the system. An appropriate amount of polar lipids will increase the stability of air chamber in bread and increase the volume of bread. The application of lipase in the improvement of steamed bread quality has been studied, but the mechanism is not clear. The latest progress in three aspects was summarized: the types and functional effects of endogenous lipids in flour, catalytic mechanism of lipase and its role as substrate in fermented flour products, and the effect of lipase on the quality of fermented products such as bread and steamed bread. It is pointed out that the research on the improvement mechanism of lipase on the quality of steamed bread and bread will be the research direction of the application of lipase in bread and steamed bread in the future.

Key words： steamed bread; bread; lipase; lipids; polar lipids; non-polar lipids

Cite this article

WANG Xinwei , CHENG Gaomin , LI Rui , ZHAO Renyong . Recent application of lipase in bread and steamed bread: A review[J]. Food and Fermentation Industries, 2022 , 48(11) : 332 -337 . DOI: 10.13995/j.cnki.11-1802/ts.029270

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