Digital Commons Network^™

Functionality Of Different Surfactants And Ingredients In Frozen Dough, Ali Asghar, Faqir Muhammad Anjum, Masood Sadiq Butt, Shahzad Hussain

Turkish Journal of Biology

Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in modernization and new trends in food products, consumers are becoming more and more aware and conscious about their diet and therefore their health as well. The quality of frozen dough bakery products could be improved …