Effect of commercial lipase incorporation on technological properties of bread

Santos, A. C. and Morais, R. A. and Martins, G. A. S. and Carvalho, E. E. N. and Souza, A. R. M. and Miguel, K. O. R. and Damiani, C. (2024) Effect of commercial lipase incorporation on technological properties of bread. International Food Research Journal (Malaysia), 31. pp. 681-695. ISSN 2231 7546

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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(03)%202024/13%20-...

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.

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Item Type:	Article
AGROVOC Term:	bread
AGROVOC Term:	starch
AGROVOC Term:	baking
AGROVOC Term:	fermentation
AGROVOC Term:	storage
AGROVOC Term:	lipases
AGROVOC Term:	emulsifiers
AGROVOC Term:	enzymes
AGROVOC Term:	food quality
AGROVOC Term:	organoleptic properties
Geographical Term:	Brazil
Uncontrolled Keywords:	additive, enzymes, texture, microstructure, principal component analysis
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	23 Feb 2026 04:35
Last Modified:	23 Feb 2026 04:35
URI:	http://webagris.upm.edu.my/id/eprint/2628

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