Recent developments in the use of shortenings and surfactants in breadmaking.

The major role of fat and surfactants in influencing bread quality, taste, texture, nutritive value and storage life are highlighted. Aspects considered include: developments in shortening (plastic shortening, fluid shortening and emulsifiers, powdered shortening; effects of shortening on bread quality; and interaction of wheat flour lipids and added shortening); and developments in surfactants (chemical structure; mechanism of surfactants in breadmaking; effect of surfactant on dough and bread quality; surfactants as a replacement of natural lipids in bread; and surfactants in high protein breads).