Cereal Chem 58:180 - 181.  |  VIEW ARTICLE
Dough Properties and Proof Times of Yeasted Doughs Affected by Surfactants.

C. C. Tsen and J. Weber. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Surfactants used to study effects on dough properties and proof times of yeasted doughs included diacetyl tartaric acid esters of monoglycerides and diglycerides (DATA), sodium stearoyl-2-lactylate (SSL), calcium stearoyl-2-lactylate (CSL), succinylated monoglycerides, monoglycerides, sucrose monopalmitate, polysorbate 60 (Poly-60), and ethoxylated monoglycerides (EMG). Absorption did not differ markedly among the dough samples containing 0.5% of any of the eight surfactants studied. However, SSL, CSL, or EMG delayed developing time, and SSL, CSL, or DATA increased stability. The other surfactants had only minor effects on developing time and stability. When a yeasted dough, processed by either a straight-dough or sponge-dough method, was proofed in a baking pan placed in a fermentation cabinet, proof times varied with different surfactants: DATA, SSL, and CSL shortened whereas sucrose monopalmitate, Poly-60, and EMG prolonged proof time. Such effects of surfactants were also observed on the gassing power of yeast with flour-water doughs: DATA, SSL, and CSL promoted and Poly-60 and EMG inhibited gas production significantly.