Baking Phospholipase for Bread Quality Improvement 
Catalog Number IE-1181
Physical Form Powder
Color White to grey
Dosage Parameters 1-20 g/T
Source Microorganism
| Summary | The product can improve dough stability, crumb structure with better whiteness and crust luster, and increase volume of bread and steamed bun. Used together with other baking enzymes, it synergetically contributes to the quality of dough and final product. |
| Description | 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. |
| Advantages |
Obviously better dough handling and stability More whiteness of noodle steamed bread etc. and the luster of the latter Improved oven spring and overall quality of steamed bread and bread. |
| Application | Used in baking to improve sensory properties of baked products like volume, texture, shape. |
| Application Area |
Flour standardization Pasta/noodles Baking |
| Application Recommendation | For bread producing: The recommended dosage is 1-20 g per ton of flour. The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume. |
| Dosage Parameters | 1-20 g/T |
| Optimum Temp | 55°C-65°C |
| Effective Temp | 30°C-70°C |
| Optimal pH | 6.5-7.5 |
| Effective pH | 4.0 -10.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | White to grey |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus niger |
| Package | 25 kgs/drum, 1,125 kgs/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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