Lipase SBE-02LI Product Description

Lipase SBE-02LI is produced by submerged fermentation of Aspergillus niger followed by purification, formulation, and drying. Lipase is beneficial to dough handling properties, gluten strengthening, and crumb texture. Therefore, it has been used in the baking industry to improve dough stability, better crumb structure with better whiteness and crust luster, and increase the volume of bread and steamed bun. If used together with xylanase, fungal α-amylase, and glucose oxidase, it will contribute to the above improvements in a synergistic way.

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