Baking Lipase for Sensory Property Improvement

Lipase is developed through the submerged fermentation of Aspergillus niger, followed by purification, formulation, and drying. This lipase enhances dough handling, strengthens gluten, and improves crumb texture. In the baking industry, it is used to boost dough stability, achieve a finer crumb structure, and enhance the whiteness and crust luster of baked goods. Additionally, it increases the volume of bread and steamed buns. When combined with xylanase, fungal α-amylase, and glucose oxidase, lipase SBE-01LI works synergistically to further improve these qualities.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1186