Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides (DATEM)

Abstract

Background and objectives Lipases are applied in breadmaking as an enzymatic replacement for typical bakery surfactants like Diacetyl tartaric ester of monoglycerides (DATEM) (diacetyl tartaric ester of monoglycerides). In this study, the influence of six commercially available lipases and DATEM on bread staling and bread height was investigated. Therefore, a microbaking experiment was conducted, where 15 g of dough was used for each bread. Microbaking breads were analyzed for height, baking loss, and crumb firmness. Evolution of crumb firmness was measured seven times during a storage period of up to 10 days, under a controlled atmosphere (20°C). Findings All additives increased bread height significantly in comparison with the control (without DATEM and lipase). Maximum height was achieved by addition of DATEM. All additives had a significant antistaling effect in comparison with the control. The lowest bread firmness throughout the whole storage period was achieved by addition of DATEM. Between the six lipases significant differences existed, suggesting a diverse influence of their lipid products on bread staling and bread height. Conclusions Taken together, none of the lipases was able to replace DATEM without the occurrence of reduced bread height and worsened staling behavior at the applied concentrations. Significance and novelty Although lipase addition in general had a positive effect on increasing bread height and retarding staling, it has to be considered in future work that none of the studied lipases was able to replace DATEM and great differences between the single lipases existed.

Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms

“…Section 6.2) (Krog, 1981). Lipases have logically been proposed to be (partial) alternatives for surfactants in bread making as they increase the polarity of the endogenously present lipid population by liberating one or more FA(s) from (non)polar lipids ( Figure 12) (Colakoglu & Özkaya, 2012;Frauenlob et al, 2018;Moayedallaie et al, 2010). For more information on surfactants and their role in bread making, the interested reader is referred to the reviews of Stampfli and Nersten (1995) and Pareyt et al (2011).…”

“…It increases the stability and maximum resistance to extension of dough while decreasing its stickiness (Colakoglu & Özkaya, 2012). Furthermore, lipase action in bread making increases LV (Aravindan, Anbumathi, & Viruthagiri, 2007; De Maria et al., 2007; Frauenlob, Scharl, D'Amico, & Schoenlechner, 2018; Gerits et al., 2014; Gerits, Pareyt, Masure, et al., 2015b; Melis, Meza Morales, et al., 2019; Melis, Verbauwhede, et al., 2019; Moayedallaie, Mirzaei, & Paterson, 2010) improves crumb softness and structure (Aravindan et al., 2007; Poulson, Søe, Rasmussen, Madrid, & Zargahi, 2010) and delays or even reduces the extent to which starch retrogradation occurs during storage (Colakoglu & Özkaya, 2012; Frauenlob et al., 2018; Gerits, Pareyt, Masure, et al., 2015a; Siswoyo, Tanaka, & Morita, 1999). In this context, lipases have logically been proposed to be (partial) alternatives for surfactants in bread making as they in situ produce molecules with a hydrophilic head and a hydrophobic tail resembling surfactants (Aravindan et al., 2007; Colakoglu & Özkaya, 2012; De Maria et al., 2007; Moayedallaie et al., 2010).…”

Lipases in wheat flour bread making: Importance of an appropriate balance between wheat endogenous lipids and their enzymatically released hydrolysis products

“…The starch lipids are essentially unavailable due to their location inside the granular structure (De Maria, Vind, Oxenbøll, Svendsen, & Patkar, 2007). Lipases improve dough processing as well as overall bread quality by increasing dough stability, maximum resistance to extension and hardness, decreasing dough stickiness, increasing specific LV, improving crumb softness and structure and delaying retrogradation during storage (Aravindan, Anbumathi, & Viruthagiri, 2007;Colakoglu & Özkaya, 2012;De Maria, et al, 2007;Frauenlob, Scharl, D'Amico, & Schoenlechner, 2018;Gerits, et al, 2014;Gerits, et al, 2015;Moayedallaie, Mirzaei, & Paterson, 2010). It has also been suggested that lipases can partially or completely replace surfactants in BM as they in situ generate surfactant-like molecules by hydrolyzing wheat endogenous lipids (Aravindan, et al, 2007;Colakoglu, et al, 2012;De Maria, et al, 2007;Moayedallaie, et al, 2010).…”

Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation

“…While, the lipase and lipoxygenase activities determine the poor and unstable sensory properties of baked goods made of wheat flour containing the germ ( Paradiso et al, 2008 ). However, lipases are sometimes used in bakery industry as emulsifiers to increase the bread volume, soften the crumb as well as retarding bread staling ( Frauenlob et al, 2018 ). Thermal treatments can be used to inactivate the enzymes, however, collateral negative effects on the bioactive compounds, i.e., destruction of essential fatty acids and vitamins are often highlighted ( Sjovall et al, 2000 ).…”