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Perspective of surface active agents in baking industry: an overview

Asif Ahmad1, Nazish Arshad, Zaheer Ahmed

  • 1a Department of Food Technology , Pir Mehr Ali Shah Arid Agriculture University Rawalpindi , Rawalpindi , Pakistan.

Critical Reviews in Food Science and Nutrition
|November 6, 2013
PubMed
Summary

Surfactants improve bread quality by enhancing dough properties like strength and gas retention. These surface-active agents positively impact sensory qualities and shelf-life stability.

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