Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities

Abstract

BACKGROUD: The diacetyl tartaric acid ester of monoglycerides (DATEM) is an anionic oil-in-water emulsifier. The effects of DATEM on bread vary with the type of flour. However, there is insufficient information concerning the effects of DATEM on the qualities of Chinese steamed bread (CSB) even though it is also sold as a CSB improver. RESULTS:The effects of DATEM on CSB varied with flours. The overall qualities of CSB made from either weak or strong wheat flours were improved by the use of the additive, but the effects for medium strong flours were slight and uncertain. The effects of DATEM on individual parameters, such as specific volume, skin and inner structure, were similar to those on overall quality. The addition of DATEM increased the gluten strength and the dough stability of weak flour, whereas it weakened gluten strength and strengthened dough stability of strong flour. The addition of DATEM weakened the gluten strength and gave variable effects on dough stabilities for two medium strong flours. CONCLUSION:The effects of DATEM on CSB quality varied with flour type, by affecting flour characteristics, such as gluten strength, dough stability and lipid content.

Rheological Characteristics of Gluten after Modified by DATEM, Ascorbic Acid, Urea and DTT Using Creep-Recovery Test

“…Presumably, DATEM promotes interactions of protein-starchlipid, thereby increasing resistance to deformation [5] and breadmaking functionality such as, dough stability during proving and volume of bread [6]. While the effect of DATEM on rheological properties of dough and bread have been reported [7][8][9][10][11][12], the underlying understanding of specific changes in the structure of the gluten macropolymers is far from complete. Viscoelastic properties of food and non-food materials are measured by creep-recovery test.…”