Abstract
Lipase was added to dough system and compared with emulsifier DATEM in this study. The effects of lipase and emulsifier DATEM on the quality of bread were studied by the specific volume and texture of bread. The results showed that lipase could reduce hardness and chewiness of the brea, improve its anti-staling property, soften the bread crumb and increase its sensory evaluation score compared with DATEM.
Publication Date
2-18-2023
First Page
38
Last Page
42
DOI
10.13652/j.issn.1003-5788.2020.09.006
Recommended Citation
WANG, Jia-bao; HUANG, Mei-feng; YANG, Di; SU, Zi-liang; YU, Han; HE, Hong-yan; and HE, Song
(2023)
"A comparative study of lipase and diacetyl tartaric esters of mono-glycerides (DATEM) on rheological properties of dough by pressing process and baking properties of bread,"
Food and Machinery: Vol. 36:
Iss.
9, Article 6.
DOI: 10.13652/j.issn.1003-5788.2020.09.006
Available at:
https://www.ifoodmm.cn/journal/vol36/iss9/6
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