Abstract Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been… Click to show full abstract
Abstract Milk fat has been used as functional ingredient in bread making. However, incorporation of enzymatically-treated milk fat into bread recipes and their effects on bread properties have not been explored. This study aims to ascertain the impact of lipase-treated milk fat on bread quality in comparison with untreated bread controls. As a result of lipase treatment, dough structure was strengthened, and loaf volume improved. In vitro digestion revealed that the glycaemic load of breads with lipase-treated milk fat was significantly lower than that of control samples ( p 0.05 ). In addition, lipase treatment reduced the crumb water activity. The study provides a novel and practical method to improve bread functionalities and lower product glycaemic response, without detrimental effects on the quality of the final products.
               
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