Phospholipase is a kind of food grade lipase preparation, which is obtained by the controlled liquid submerged fermentation and special post treatment process.

Function:
Phospholipase is used for baking industry. It can improve the proportion of polar and non-polar lipid in flour, and more polar hydrolysis products were obtained than that in untreated flour by lipase, which play a critical role in enhancing dough stability and gas holding capacity. The effects of lipase are similar to that of emulsifiers.
Promote dough extensibility;
Improve the reticular structure in gluten;
Improve dough fermentation stability;
Increase the baking volume of bread and steamed buns;
Effectively increase the brightness of steamed buns;
Improve swelling ability of bread dough entering oven;
Partly replace or reduce the use of emulsifiers;
Enhance the interior texture of bread and the softness of bread crumb.