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

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.

摘要 本研究旨在采用不同浓度的表面活性剂（surfactants），结合不同用量的凝胶态起酥油制备面包。实验中以0.25、0.50、0.75及1.00质量份的比例使用SSL、CSL、PS-60及GMS，并分别搭配4.00、3.75、3.50及3.25质量份的起酥油。添加表面活性剂凝胶的面团，其抗延阻力时间及整体面团稳定性均有所提升。面包的水分与蛋白质含量均有所增加，这是由于表面活性剂凝胶与淀粉及谷蛋白组分发生相互作用，进而增强了面团筋力并改善了烘焙品质。添加GMS及PS-60凝胶的面包，其比容存在显著提升。本研究由经过培训的评审员小组开展感官评价，结果显示添加GMS凝胶的面包在各项品质属性上得分最高。相较于空白对照组面包，添加SSL、CSL及PS-60的面包平均品质得分更高。总体而言，添加表面活性剂凝胶的面包在所有感官特性上均符合可接受标准。