Effect of Lysomax formulation on rheological behaviour of doughs

Authors:
Alexandrina Sirbu, V. Paslaru
Abstract:
Lysomax is a commercial product of bacterial non-GM strain phospholipase A2 (activity = 500 PLA2 units/g), acting on lecithin’s sublayer with conversion into 2-lysolecithins and fatty acids. It is a natural conditioner, which could be used like bread improver in order to accomplish similar tasks with certain chemical emulsifiers. Previous results, concerning the comparative effects of DATEM and Lysomax in terms of rheological behaviour of dough, loaf volume increasing and improved properties of bread-crumb, showed that Lysomax can be used successfully as a replacement of DATEM. The main questions regarding Lysomax using in bakery like bread improver refer to formulation that could be used and the quality of raw material. In these experiments were used different doses of Lysomax, with and without additional exogenous lecithins, on control flour with a weaker potential for bread-making. Effect of Lysomax formulation was carried out in respects of rheological behaviour of doughs.
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