Effect of added surfactants on rheological, organoleptic properties and staling rate of pan bread.

Levels of 0.5%, 0.75% and 1% of surfactants, i.e. DUR-EM 207, Lonzest SMO, and Lonzest SMS-20 were used to retard staling of wheat pan bread. The effect of those surfactants on rheological and organoleptic properties, yeast gassing power and staling rate was investigated. The dough properties were improved by adding the previous mentioned surfactants according to Farinograph and Extensograph data, whereas, stability, departure time, mixing tolerance and development time increased, however, weakening of dough decreased by adding any of the three surfactants studied except for 0.75% DUR-EM 207. On the other hand, increasing the amount of surfactants caused a decrease in the extensibility. Moreover, the three used surfactants inhibited gas production. However, addition of the surfactants to dough, enhanced bread quality and induced higher scores for over all acceptability. The staling rate of the different samples of bread were evaluated by determining moisture migration and sensory panel test. Addition of the surfactants to wheat flour succeeded in retarding the staling of bread over the tested period [4 days] than the control bread. The highest improvements were for those containing 0.5% DUR-EM 207, 0.75% Lonzed SMO and 1% Lonzest SMS-20