Charlotte Dorothea Stemler, Katharina Lea Hoefflin, Katharina Anne Scherf
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Effect of seven baking lipases on the lipid class composition of three different cakes
Lipases are effective clean-label improvers for the baking quality of cake. Insights into lipase activities in different cake formulations in combination with the effect on batter/dough and baking quality are needed to further reveal the underlying mechanisms. Therefore, a method using normal phase high-performance liquid chromatography coupled to an evaporative light scattering detector was adapted and validated for the five most abundant lipid classes in three common cake recipes, namely triacylglycerols, diacylglycerols, monoacylglycerols, glycerophosphocholine and lysoglycerophosphocholine. The method revealed total changes of 0.2 mg/g to 186.5 mg/g in lipid class content per dry weight after lipase treatments. Comparative investigations on batter/dough and products of basic cake, pound cake and brioche without or with addition of seven lipases showed that the substrate specificity of lipases is the decisive factor for their effectiveness regarding improved dough and product quality. A high lipase activity only supported already matching substrate specificities.
期刊介绍：
The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections:
-chemistry and biochemistry-
technology and molecular biotechnology-
nutritional chemistry and toxicology-
analytical and sensory methodologies-
food physics.
Out of the scope of the journal are:
- contributions which are not of international interest or do not have a substantial impact on food sciences,
- submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods,
- contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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