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This study presents an analysis over the action of carboxyl esterase, enzyme used on dough for pasta and noodles. By using carboxyl esterase polar lipids are formed, acting as emulsifiers and interacting with the gluten as well free unsaturated fatty acids are released, which can be converted by lipoxygenase (contained in flour naturally) resulting in the formation of hydroperoxides, which can act as oxidants and lead to protein strengthening and bleaching (oxidation of pigments). Enyzmatic improvement of pasta an...