Enzymatic influence on dough rheology and cookie quality: protease and lipase as functional modifiers

This study investigates the effects of two commercially available enzymes; proteases (Shapeit & Neutrase) and lipases (Lipopan FBG & Lipopan Extra) each at 30, 60, and 90 ppm, on dough rheological properties and cookie quality. Significant gluten breakdown was observed in flour treatment having protease at 90 ppm, reducing the gluten index from 74.0 ± 0.86 (control) to 55.0 ± 0.52 (Shapeit) and 36.0 ± 0.48 (Neutrase). Dough development time (DDT) declined from 5.7 ± 0.067 (control) to 3.9 ± 0.056 min with Shapeit at 90 ppm, whereas it increased for lipase-treated dough upto 6.1 ± 0.058 min especially using Lipopan FBG. Likewise, dough stability time (DST) improved from 7.7 ± 0.14 to 8.2 ± 0.22% in Lipopan FBG (90 ppm) and Lipopan xtra (60 ppm). Visco-amylograph study displayed lesser peak viscosity for dough with protease, whereas lipase treatments revealed steadier change in viscosity. Scanning electron micrographs (SEMs) showed that lipase treatments improved lipid-starch links, but protease disrupted gluten-starch bonding. The sensory test exposed the ideal enzyme levels for improved cookie texture, and overall acceptance was 60 ppm Shapeit or 30 ppm Lipopan FBG addition in wheat flour. These outcomes showed that enzyme applications may provide baking industries to improve product attributes.