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Improvement of cake baking properties by lipases compared to a traditional emulsifier

Stemler, Charlotte Dorothea ORCID iD icon 1; Scherf, Katharina Anne 1
1 Institut für Angewandte Biowissenschaften (IAB), Karlsruher Institut für Technologie (KIT)

Abstract:

Lipases are commonly used as clean-label improvers for bread. However, their potential use in cakes with different formulations remains unknown. The aim was to analyze the effects of seven baking lipases on three different cake formulations (an eggless cake, a pound cake with eggs and a yeast-based cake) in comparison to a traditional emulsifier. Product density, water loss during baking and product texture were assessed. If and to what extent the product quality was improved depended on both the lipase and the cake formulation. Lipase-induced effects mostly exceeded those of the emulsifier and were most pronounced in formulations without intrinsic emulsifiers like eggs. The lipases differed in their extent of improvement, hinting at the importance of their specific reactivity patterns and the resulting range of interactions with macromolecules. Further research is needed to unravel the mechanistic background of baking quality improvement in cakes.


Verlagsausgabe §
DOI: 10.5445/IR/1000151845
Veröffentlicht am 24.10.2022
Originalveröffentlichung
DOI: 10.1016/j.fochx.2022.100442
Scopus
Zitationen: 5
Web of Science
Zitationen: 4
Dimensions
Zitationen: 5
Cover der Publikation
Zugehörige Institution(en) am KIT Institut für Angewandte Biowissenschaften (IAB)
Publikationstyp Zeitschriftenaufsatz
Publikationsjahr 2022
Sprache Englisch
Identifikator ISSN: 2590-1575
KITopen-ID: 1000151845
Erschienen in Food Chemistry: X
Verlag Elsevier
Band 15
Seiten Art.-Nr.: 100442
Schlagwörter Enzymes, Lipids, Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (DATEM), Product quality, Shelf-life, Texture
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Web of Science
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