Cereal Chem 58:190 - 193.  |  VIEW ARTICLE
Wrap-Up of Symposium on Theory and Application of Lipid-Related Materials in Breadmaking: Today and Tomorrow (Not Yesterday).

Y. Pomeranz. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

An ideal surfactant should increase mixing stability and fermentation tolerance, stabilize loaf volume, improve crumb grain, and slow down staling. This requires that its hydrophilic-hydrophobic interactions with gluten proteins enhance selective aggregation and interaction with amylose and the linear fraction of amylopectin without adversely affecting panary fermentation or allowing excessive protein aggregation. The possible selection of a single material that meets all of those requirements and does not adversely affect any of those functions is wrought with many difficulties. The effectiveness of any surfactant must be considered in the context of the total of the effects of all ingredients, their balance in various stages of baking, and their interactions. In addition, the contributions of natural flour lipids, shortening, and additives and their interactions with each other and with major flour components must be considered.