Baking Phospholipase for Bread Quality Improvement

Lipase is manufactured through submerged fermentation of Aspergillus niger, followed by purification, formulation, and drying. This lipase enhances dough handling properties, strengthens gluten, and improves crumb texture. It is widely used in the baking industry to enhance dough stability, achieve a better crumb structure with improved whiteness and crust luster, and increase the volume of bread and steamed buns. When combined with xylanase, fungal α-amylase, and glucose oxidase, it synergistically enhances these benefits. Additionally, phospholipase can modify flour phospholipids, thereby improving the sensory qualities of bakery products.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1181