title: 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.
authors.affiliation: a Department of Food Technology , Pir Mehr Ali Shah Arid Agriculture University Rawalpindi , Rawalpindi , Pakistan.
authors.forename: Asif
authors.initials: A
authors.lastname: Ahmad
authors.forename: Nazish
authors.initials: N
authors.lastname: Arshad
authors.forename: Zaheer
authors.initials: Z
authors.lastname: Ahmed
authors.forename: Muhammad Shahbaz
authors.initials: MS
authors.lastname: Bhatti
authors.forename: Tahir
authors.initials: T
authors.lastname: Zahoor
authors.forename: Nomana
authors.initials: N
authors.lastname: Anjum
authors.forename: Hajra
authors.initials: H
authors.lastname: Ahmad
authors.forename: Asma
authors.initials: A
authors.lastname: Afreen
mesh_terms: D001939:Bread; D003296:Cooking / Q000379:methods*; D045703:Emulsifying Agents; D005511:Food Handling / Q000379:methods; D063427:Food Quality; D005524:Food Technology; D006801:Humans; D012212:Rheology; D012677:Sensation; D013501:Surface-Active Agents
chemical_list: D045703:Emulsifying Agents; D013501:Surface-Active Agents