Lipase, phospholipase and galactolipase

Carboxyl ester hydrolases, including lipase, phospholipase, and galactolipase, convert fats and lipid-like substances naturally present in flour into emulsifying agents such as mono- and diglycerides. This process reduces or eliminates the need for additional emulsifiers. These enzymes enhance the stability and strength of the dough, increase its volume and, ultimately, the volume of the bread. They also improve the texture of the bread, making it softer, finer, and more uniform. These enzymes are particularly useful in the production of products labeled as free from artificial chemical additives (E-number free).

In addition, carboxyl ester hydrolases enhance dough strength, increase water absorption, and result in a drier surface on the dough, making it easier to handle with less stickiness to hands and bakery machines. They are also used to improve the scoring on baguette bread, contribute to a more vibrant crust, and increase the bread’s volume.