Synergic Effect of Surfactants in Modulating the Rheological and Microstructural Properties of Wheat Flour and Quality of Chapati

ABSTRACT Background and Objective This study investigates the synergistic effects of diacetyl tartaric acid monoglyceride esters (DATEM), sodium stearoyl‐2‐lactylate (SSL), and glycerol monostearate (GMS) on the rheological, microstructural, and qualitative properties of wheat flour dough and chapati. Findings Surfactant addition significantly reduced peak viscosity (1.58–1.25 Pa s) and setback viscosity (1.58–0.84 Pa s), indicating modified gelatinization and retrogradation behavior. Dough toughness ( P ) rose from 109.5 mm H₂O (control) to 144.5 mm H₂O (DATEM + SSL + GMS), but extensibility remained constant. SEM results indicated enhanced gluten–starch integration, resulting in a more cohesive dough structure. Chapati study revealed increased moisture content (31.82% to 36.52%), reduced hardness (13.58 to 8.76 N), lower chewiness (8.26 to 5.13 Nmm), and decreased tearing force (9.62 to 3.92 N), demonstrating improved softness and pliability. Conclusion The combination FM‐5 (0.5% DATEM + 0.5% SSL + 0.5% GMS) resulted in significant improvements in dough properties and chapati quality. The findings suggest that surfactants play a crucial role in enhancing gluten–starch interactions, reducing staling effects, and improving the texture of flatbread. Significance and Novelty This study emphasizes the potential of synergistic surfactant applications in improving wheat‐based product functioning, providing insights for the food sector in optimizing formulations for better texture and stability.