The usage of enzymes like bread making improvers instead of chemical ones is more convenient from healthy point of view. They are inactivated into oven and their improved effects during bread making have been already registered. Depending on the flours’ quality (referring biochemical composition and functional properties) and estimated effects in relationship with range and quality of end products, a suitable choosing of enzymes and doses is mandatory. The purpose of this study have been verifying the exogenous lipase effect accordingly with different doses of lipase products in bread making, using flour with an average quality, like starting material.
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