By Charlotte D. Stemler, Judith M. Wießler, Katharina A. Scherf
Baking lipases have been used for decades as clean-label baking aids in bread. Recent studies show that they are also suitable for improving the baking quality of fine bakery goods such as cakes, by releasing surface-active molecules. Their potential in reformulating the recipe of an egg-free cake was then investigated in more detail.
This study analyzed the effect of seven lipases on the baking quality when reducing the butter content (by up to 50 %) and the water content (by up to 25 %). The lipases led to larger product volumes and resulted in easier-to-chew baked goods in all compositions. Lipases with a suitable substrate specificity were also able to maintain the softness of the original formulation, for all reduction levels. Consequently, baking lipases show great potential to enable recipe changes in cakes without any loss in baking quality and thus allow greater variability in recipe development.
