Cereal Chem 58:158 - 164.  |  VIEW ARTICLE
Theoretical Aspects of Surfactants in Relation to Their Use in Breadmaking.

N. Krog. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The physical chemistry of food grade surfactants used in breadmaking is discussed in relation to their functionality as dough conditioners and crumb softeners. A general survey of surface activity of surfactants and their ability to form lyotropic, mesomorphic phases in water is followed by a discussion of how surfactants may interact with the components of flour: starch, proteins, and lipids. The formation of ordered surfactant-water structures in the dough may play a vital part in the function of dough conditioners and crumb softeners.