Effect of different lipases on bread staling in comparison with Diacetyl tartaric ester of monoglycerides ( DATEM)

Background and objectives Lipases are applied in breadmaking as an enzymatic replacement for typical bakery surfactants like Diacetyl tartaric ester of monoglycerides ( DATEM ) (diacetyl tartaric ester of monoglycerides). In this study, the influence of six commercially available lipases and DATEM on bread staling and bread height was investigated. Therefore, a microbaking experiment was conducted, where 15 g of dough was used for each bread. Microbaking breads were analyzed for height, baking loss, and crumb firmness. Evolution of crumb firmness was measured seven times during a storage period of up to 10 days, under a controlled atmosphere (20°C). Findings All additives increased bread height significantly in comparison with the control (without DATEM and lipase). Maximum height was achieved by addition of DATEM . All additives had a significant antistaling effect in comparison with the control. The lowest bread firmness throughout the whole storage period was achieved by addition of DATEM . Between the six lipases significant differences existed, suggesting a diverse influence of their lipid products on bread staling and bread height. Conclusions Taken together, none of the lipases was able to replace DATEM without the occurrence of reduced bread height and worsened staling behavior at the applied concentrations. Significance and novelty Although lipase addition in general had a positive effect on increasing bread height and retarding staling, it has to be considered in future work that none of the studied lipases was able to replace DATEM and great differences between the single lipases existed.