87th AACC Annual Meeting
Montréal, Québec, Canada
October 13-17, 2002
Palais des Congrès

178
Phospholipase and its use as a replacement for emulsifiers. B. FATULA, J. A. M. Leerkes, and J. D. R. Hille. DSM Baking Enzymes, Delft, Netherlands.

Phospholipase represents an appealing alternative for emulsifiers like DATEM and SSL. An important aspect of the bread making process is to promote gas cell stability to obtain superior characteristics such as loaf volume, shape, desired internal crumb structure and softness. These properties have traditionally been achieved using emulsifiers such as DATEM and SSL. Phospholipase efficiently converts the naturally present 0.4-0.6% wheat flour phospholipids into a more efficient surfactant which improves the dough and bread characteristics. The objective of this study was to find a cost effective replacement of emulsifier by enzymatically produced surfactants. This involved the evaluation and validation of various enzymes to replace DATEM and SSL as an emulsifier. These evaluations aimed to provide enzymes that would produce dough/bread with the tolerance, ovenspring, shape, volume, softness and texture characteristics equal to or even better than DATEM or SSL. The presentation covers functionality and results in baking enzymes vs. emulsifier. Optimum results were obtained with a combination of phospholipase and lipase activities. With the recent trend in the market towards use of non-chemical ingredients, this combination of enzyme activities offers a cost effective alternative.

Copyright 2002
The American Association of Cereal Chemists