Effect of commercial lipase incorporation on technological properties of bread

Abstract

Additives are used to improve bread quality; for this reason, lipase stands out, as it simulates the effect of emulsifiers. The present work aimed to verify the effect of commercial lipase addition on the physical and technological characteristics of the bread. The first stage used 33 factorial design namely three enzymes, five concentrations, and three fermentation times. The second stage used 23 factorial design, and stored over 28 days, with two formulations (control and with enzyme) and three storage temperatures. The PCA identified the variables with the most significance in PC1: specific volume, volume, and variables related to texture and expansion. In the second stage (shelf life), the PCA revealed that the bread samples with enzymes in the formulation differed from the control samples. Based on the circle of correlations, enzyme samples were distinguished by lower chewiness, gumminess, and hardness. Microscopic analysis showed that the starch molecules were more uniform in the first 14 days. However, the starch molecules lost their conformational structure afterwards. Therefore, the incorporation of lipase improved the bread’s technological parameters such as volume, texture, and structure.