Huang, ZBrennan, CSZheng, HaotianMohan, ManeeshaStipkovits, LLiu, WKulasiri, DonGuan, WenqiangZhao, HuiLiu, Jianfu2020-07-022020-04-232020-06-012020-04-170023-6438LY1NZ (isidoc)https://hdl.handle.net/10182/12139Milk 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.8 pagesUndetermineden© 2020 Published by Elsevier Ltd.rheological characteristicstexture profile analysis (TPA)glycaemic responsecomplexing indexanti-stalingJournal Article10.1016/j.lwt.2020.1094551096-1127ANZSRC::3006 Food sciencesANZSRC::3210 Nutrition and dieteticsANZSRC::4004 Chemical engineering