Cereal Chem 57:141 - 144.  |  VIEW ARTICLE
Effect of Surfactants and Baking Procedure on Total Water-Solubles and Soluble Starch in Bread Crumb.

M. M. Morad and B. L. D'Appolonia. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Conventional and continuous mix baking procedures were used to investigate the effect of five commercial surfactants on total water-solubles and soluble starch in bread crumb. The amount of soluble material extracted from the conventionally made bread was less than the amount from the continuous-mix baked bread. The amount of extractable soluble material decreased on aging; the decrease was greatest during the first 12 hr and smaller thereafter. The decrease in total solubles in the presence or absence of surfactant was not as great for the continuous-mix baked breads, which could be a result not only of the type of processing but also of difference in formulation. Extracts of bread crumbs containing surfactants and made by either baking procedure contained less amylose than did the control bread crumb, whether measured in the total soluble material or in the soluble starch. The data indicated that amylose and the surfactant formed a complex that varied among surfactants. Amylose content decreased as the bread aged; the decrease was greatest during the first 24 hr of storage. Estimated as a percent of the total extractable water solubles, the values for amylose in the soluble starch were lower for the continuous-mix than for the conventionally baked bread. Such results would be expected, because the amount of solubles in the continuous-mix bread crumb is greater. With the continuous-mix baking procedure, both the total soluble starch and the amylopectin content changed less as the bread aged than they did with the conventional baking procedure.