Abstract:  Comparative study of effects of some surfactants on wheat flour protein and starch was made. The bread improving abilities of different crystal forms and combinations results of these surfactants were compared. The results showed that surfactants can not only improve dough mixing tolerance, but also increase starch gelatinization temperature and retard starch gelatinization which can make dough more expandable in the oven during baking so as to increase bread volume. The synergistic effect of MG with CSL was found. The results also demonstrated that the surfactants α-crystalline form is particularly active in contrast with those of powder or grain. Viscograph is a good instrument to study the effects of surfactants on starch gelatinization.

Key words: Surfactant Bread Crystal Forms Starch Gelatinization