Abstract
Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics.
Highlights
Bread is one of the most widely consumed food products in the world and bread making technology is possibly one of the oldest technologies known (Sawa et al, 2009)
The treatment T3 (0.75% Sodium stearoyl-2-lactylate (SSL)+3.50% shortening+4%water), T8 (1% Calcium stearoyl-2-lactylate (CSL)+4% shortening+4%water), T9 (0.25% PS-60+4% shortening+4%water) and T15 (0.75% Glycerol monostearate (GMS)+3.50% shortening+4%water) resulted in longer arrival time in SSL, CSL, PS-60 and GMS respectively as compared to control treatment which may be due to optimum concentration of surfactants in gel formation that results in wheat dough strengthening by formation of complexes with gluten proteins
The protein content is found highest in T2 (0.50% SSL+3.75% shortening+4% water), T7 (0.75% CSL+3.50% shortening+4%water), T10 (0.50% PS-60+3.75% shortening+4%water) and T16 (1% GMS+4% shortening+4%water) in SSL, CSL, PS-60 and GMS respectively as compared to the control which may be due to interaction of surfactants with starch molecules resulting in decrease starch swelling during the baking process which results in less solubilization of starch molecules
Summary
Bread is one of the most widely consumed food products in the world and bread making technology is possibly one of the oldest technologies known (Sawa et al, 2009). The term “surface active agent” collectively known as surfactants, are the substances that are most extensively used in the bread industry in the form of either monoglycerides or diglycerides since 1920s and serve as dough conditioners, crumb softeners, dough strengtheners and anti-staling agents These functionalities are attributed to formation of complexes either with starch or proteins increased the strength of the gluten to hold up tightly expanded dough structure and reduce the rate of starch crystallization (Demirkesen et al, 2010). Different types of surfactants e.g. Calcium stearoyl-2-lactylate (CSL), Sodium stearoyl-2-lactylate (SSL), Polysorbate-60 (PS‐60), Glycerol monostearate (GMS) have been used in the bread making process (Asghar et al, 2007) as they exert a positive effect in bread manufacturing (Curic et al, 2008) These are believed to improve the technological characteristics in bread by altering the multiphase food systems. Keeping in view all of the above, this project was designed to study the effect of different surfactants on dough rheology and to study the effect of surfactant alone and with shortening on the physiochemical and sensory characteristics of bread
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
