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This study is aimed to investigate the effect of microbial Lipase enzymes in different concentration of 10,30 and 50 ppm and ckecking it effect on bugget`s quality. Physicochemical characteristics of bread such as moisture, volume, texture tough, color and intuitive traits are evaluated. The results revealed that there aren`t  any remarkable differences in smell, volume, taste, crust color, shape coordination, crack and rupture and exterior characteristics between experiments and control experiment in intuitive evaluation (P>0.5). Bread produced in 10,30 ppm values of  Lipase enzyme have more prominence  in  characteristics like inner texture , crust quality, improving the ability to br chewed, proper perforation of the texture than control experiment, but using 10 ppm Lipase showed the most prominence in receiving overall intuitive characteristics. According to the results of texture examinations, using10,30ppm concentrations lipase  is better than 50 ppm lipase. Bread produced with 10ppm lipase showed the maximum volume and best crumb color, and 30 ppm lipase enzyme the best crust color of the all, and it has the maximum moisture between experiments and it was a remarkable difference among all experiments (P<0.5).  

Keywords: Lipase, Emulsifier, Bio Emulsifier, Bugget

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