Perspective of Surface Active Agents in Baking Industry: An Overview

Abstract

Different researchers have previously used surfactants for improving bread qualities and revealed that these compounds result in improving the quality of dough and bread by influencing dough strength, tolerance, uniform crumb cell size, and improve slicing characteristics and gas retention. The objective of this review is to highlight the areas where surfactants are most widely used particularly in the bread industries, their role and mechanism of interaction and their contribution to the quality characteristics of the dough and bread. This review reveals some aspects of surface-active agents regarding its role physiochemical properties of dough that in turn affect the bread characteristics by improving its sensory quality and storage stability.

Reporting the utilization and perspectives of different surface active agents for bread making

“…The values for the softening of the dough is minimum (60.67 BU) in T 1 (0.25% SSL+4% shortening+4%water) and maximum (122.3 BU) in T 15 (0.75% GMS+3.50% shortening+4%water). The results of present studies indicate that GMS gels T 15 (0.75% GMS+3.50% shortening+4%water) T 14 (0.50% GMS+3.75% shortening+4%water) reduce frequency of dough collapse as compared to the T 17 (Control) which is in line with the findings of Ahmad et al (2014). The surfactants form complexes with proteins fractions resulting in delaying softening of dough.…”

“…The present research shows that treatments T 2 (0.50% SSL+3.75% shortening+4%water), T 6 (0.50% CSL+3.75% shortening+4%water), T 9 (0.25% PS-60+4% shortening+4%water) and T 13 (0.25% GMS+4% shortening+4% water) in SSL, CSL, PS-60 and GMS respectively resulted in highest moisture content as compared to the T 17 (Control) which may be due to interaction of surfactants with amylose fractions. The increase in moisture content is formation of complexes between the surfactants and amylopectin molecules which cause reduction in granule swelling by reducing starch polymer mobility and results in less crystallization (Ahmad et al, 2014). The hydrophilic nature of the surfactants may be another reason for the increase moisture content in all the treatments as compared to the control as the surfactants complexes resulted in overall baking process may results as obstacle to the gas diffusion, lessening water vapors losses and rising the final moisture content of the loaves.…”

Quality evaluation of coconut–flaxseed balls enriched with chiaseeds

“…It has been a part of the human diet for thousands of years. Different researches have indicated that flaxseed contains various substances that appear to have several health benefits including omega‐3 fatty acids, fiber, lignans, and protein (Ahmad et al, ; Oomah, ).…”

Effects of Monoglycerides of Varying Fatty Acid Chain Length and Mixtures Thereof on Sponge‐and‐Dough Breadmaking Quality

“…Addition of C12, C14, C16, and C18 significantly increased loaf volume in the CSP (Sawa et al 2009). DATEM can form tight linkages with gliadins in the form of lamellar liquid-crystalline phases (Ribotta et al 2004), which aids extension of gas cells and enhances dough elasticity and bread volume (Turabi et al 2008;Ahmad et al 2014). Anionic surfactants such as DATEM are also known to increase loaf volume significantly.…”