Premium
Lipase activity in biscuit doughs
Author(s) -
Halton P.,
Knight R. A.,
Martin H. F.,
Ottaway F. J. H.
Publication year - 1959
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740100709
Subject(s) - food science , lipase , organoleptic , taste , wheat flour , chemistry , enzyme , biochemistry
High lipase activity in flour, which may result from mould contamination of wheat, has been shown to be a cause of the development of a soapy taste in biscuits made from the flour. Three methods may be used to assess whether, as a result of high lipase activity, a flour is likely to give biscuits with such a taint. These methods involve (1) organoleptic tests on a flour‐fat dough incubated at 80° F, (2) measurement of the acidity of the fat extracted from such a dough and (3) determination of the counts of moulds and fat‐splitting organisms in the flour.