The effect of lipase, phospholipase and, diacetyl tartaric esters of mono-glycerides (DATEM) on the bugget made from white wheat flour was studied. The aim of this study was to investigate the effect of microbial lipase and phospholipase enzymes in different concentration (10,30 and 50 ppm) on the quality of bugget and compare their effect with DATEM (0.25,0.5 and 0.75% ) on bugget`s physicochemical characteristics such as volume, crust colour, crumb texture and colour. Results showed that Addition of 0.75% DATEM and all concentration of lipase significantly (P< 0.05) increased the bread volume. Addition of lipase and phospholipase enzymes in all tested concentrations resulted in significant difference of the crust color compared to the control (P<0.05), also Addition of all improvers in different concentrations resulted in significant difference of the crumb color. Regarding to staling the bread, 0.5% and 0.75% DATEM as well as 10 ppm lipase, significantly could retard stailing phenomena in bread. Lipase might be introduced as a natural alternative for replacing syntetic DATEM in future.
