Effect of baking lipases on the lipidome of cake

Abstract: Lipases are promising improvers of cake batter and baking properties. Their suitability for use in various cake formulations cannot be predicted yet, because the reactions that lead to macroscopic effects need to be unravelled. Therefore, the lipidome of three different cake recipes with and without lipase treatment was assessed by ultra high performance liquid chromatography-mass spectrometry before and after baking. By comparing the reaction patterns of seven different lipases in the recipes with known effects on texture, we show that lipase substrate specificity impacts baking quality. Key reactions for the recipes were identified with the help of principal component analysis. In the eggless basic cake, glyceroglycolipids are causal for baking improvement. In pound cake, lysoglycerophospholipids were linked to textural effects. Lipase substrate specificity was shown to be dependent on the recipe. Further research is needed to understand how recipes can be adjusted to achieve optimal lipase substrate specificity for desirable batter and baking properties. TechnicalRemarks: The results are combined in three zip files, named according to the recipe. Within each zip file, samples are named according to the following procedure:

Recipe (BC for basic cake, PC for pound cake or B for brioche);

Product (c for cake, alias baked product and d for dough/batter);

Treatment (Blank for untreated sample, A-O for lipase or QC for quality control);

Replicate (a-c for triplicate and s for spiked sample a).

e.g. sample BCdE_b is a batter sample of basic cake treated with lipase E