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Critical Reviews in Food Science and Nutrition Volume 54, 2014 - Issue 2
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Original Articles

Perspective of Surface Active Agents in Baking Industry: An Overview

Asif Ahmad Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Rawalpindi, Pakistan
,
Nazish Arshad Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Rawalpindi, Pakistan
,
Zaheer Ahmed Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
,
Muhammad Shahbaz Bhatti Department of Food Technology, Pir Mehr Ali Shah Arid Agriculture University Rawalpindi, Rawalpindi, Pakistan
,
Tahir Zahoor National Institute of Food Science & Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
,
Nomana Anjum Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
,
Hajra Ahmad Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
&
Asma Afreen Department of Home & Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan
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Pages 208-224 | Published online: 04 Nov 2013
 
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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.

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