ReviewFood chemistry: X2026
Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases.
Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
3 authors.
Funding
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Abstract
Lipases are vital enzymes that hydrolyze and modify lipids, significantly enhancing the nutritional, sensory, and functional qualities of wheat-based bakery products. This review summarizes lipase structure, classification, and their mechanistic role in modifying native and added lipids within wheat flour. Reported studies suggest that lipase application led to an increase in the loaf volume by 15-35%, enhanced the dough stability and retention by 20%, and delayed crumb firming by 10-25%, contributing to extending the shelf life for 1-2 days depending on the formulated enzyme dosage. Lipases hydrolyze key lipid classes, producing functional lipid derivatives that improve dough stability, shelf life, antioxidant properties, and the bioavailability of essential nutrients. Additionally, lipases facilitate wheat bran valorization and foster the incorporation of prebiotic and biosurfactant functionalities, supporting clean-label trends. Despite their promise, challenges such as batch-to-batch consistency, consumer safety, and regulatory compliance persist. Overall, this review highlights the potential and current limitations of lipase application, providing direction for their effective integration in bakery innovations focused on quality and health benefits.
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