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Lipase. An enzyme (q.v.) that catalyzes the hydrolysis (q.v.) of triglycerides (q.v.) or fats into mono- and diglycerides (q.v.) and, ultimately, into free fatty acids (q.v.) and glycerol (q.v.). Its presence in wheat flour (q.v.) may exert an adverse effect on the flour's stability during prolonged storage.