The potential of wheat flour lipids was underestimated for a long time, yet the polar lipids – especially glycolipids and phospholipids (lecithins) – have a noticeably positive effect on fermentation tolerance and the stability of the dough structure. This effect can be increased by using lipolytic enzyme systems. Mulgazym optimizes the efficacy of the lipids naturally present in the flour, thus making it possible to reduce the addition of other emulsifiers or avoid it completely.