Cereal Chem 58:338 - 342.  |  VIEW ARTICLE
Effect of Surfactants on Air Incorporation in Dough and the Crumb Grain of Bread.

R. C. Junge, R. C. Hoseney, and E. Varriano-Marston. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The origin of the fine grain imparted to yeast-leavened doughs by certain surfactants was studied by measuring the density of dough mixed to optimum. Surfactants that improve grain did not significantly alter dough densities. However, scanning electron microscopy of cryofractured dough showed that those surfactants that improve grain allowed more and smaller cells to form during the mixing stage than did nonimproving surfactants.