Benefits
Use of LP-2000 as a dough improver can be beneficial to baking as follows:
> Good emulsification property ensured by high activity of lipase;
> Magnify loaf volume, make the texture of bread exquisite with even holes, give desirable tasty mouthfeel, optimize gluten matrix, retard
evaporation of moisture from crust, thus prolong shelf life of bread;
> Improve smooth finish and whiteness of noodles, enable refreshing, tasty, chewy and elastic mouthfeel, considerably reduce the dosage level of
chemical agents and prolong shelf life of noodles;
> Improve the inside structures of steamed buns, ensure brilliant and smooth crust, tasty mouth-feel, and promote the fermentability and
extendibility of steamed buns;
> Reduce viscosity of dough, improve the handling properties of dough, make it more stretchy and elastic with a desirable soft handfeel;
The use of LP-2000 in combination with fungal alpha amylase, glucose oxidase and xylanase will ensure more desirable bread improving properties.
Product Characteristics
Declared Enzyme: Lipase
Systematic Name: EC 3.1.1.3, Triacylglycerol acylhydrolase
Appearance: Pale brown powder
Activity: 200,000 U/g
Moisture: 8% (Maximum)
*Colour may vary from batch to batch. Colour intensity is not an indication of enzyme activity.
Effect of pH
Lipase LP-2000 can work at a wide range of pH from 3 to 12.
Effect of Temperature
Lipase LP-2000 can work at temperatures from 15 to 60°C, with its optimal temperature from 35 to 55°C.
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