Good emulsification is vital to the quality of baked goods such as bread and cakes leading to a fine crumb structure, higher volume, a softer texture and ultimately to a higher consumer preference. In response to the increasing consumer need for natural, the use of lipase enzymes in baked goods has drastically increased in recent years. This presentation will cover the benefits of different types of lipases, as well as synergies with other ingredients such as fats and oils and lecithin.
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