# Enhancing functional and nutritional properties of wheat-based bakery products using microbial lipases

## TL;DR

This review explores how microbial lipases improve the quality, shelf life, and nutritional value of wheat-based bakery products.

## Contribution

The paper systematically summarizes the mechanisms and benefits of lipase application in bakery products, highlighting recent findings and challenges.

## Key findings

- Lipase application increases loaf volume by 15–35% and improves dough stability and retention by 20%.
- Lipases delay crumb firming by 10–25%, extending shelf life by 1–2 days.
- Lipases enhance antioxidant properties and nutrient bioavailability while supporting clean-label trends.

## 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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•Lipase enhances dough rheology, gas retention, and bread volume via lipid changes.•Quality improves through enzymatic release of fatty acids, minerals, and antioxidants.•Lipid restructuring delays staling and extends shelf life, stabilizing crumb softness.•Supports clean-label by replacing emulsifiers and adding prebiotics, structured lipids.

Lipase enhances dough rheology, gas retention, and bread volume via lipid changes.

Quality improves through enzymatic release of fatty acids, minerals, and antioxidants.

Lipid restructuring delays staling and extends shelf life, stabilizing crumb softness.

Supports clean-label by replacing emulsifiers and adding prebiotics, structured lipids.