Di‐acetyltartaric Esters of Monoglycerides (Datem) and Associated Emulsifiers in Bread Making

Gaupp, Rolf; Adams, Wolfgang

doi:10.1002/9780470995747.ch4

Cited by 9 publications

(11 citation statements)

References 24 publications

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“…Any addition of soybean flour, milk‐based proteins and legume‐derived proteins shows a negative influence on both dough properties and baking behavior. This can be partially compensated by the use of emulsifiers (Gaupp and Adams ). The coating of the starch significantly delays starch gelatinization, which keeps viscosity low and allows additional expansion in the oven.…”

Section: Resultsmentioning

confidence: 99%

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

López-Tenorio

Rodríguez‐Sandoval

Valencia

2015

Journal of Texture Studies

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The aim of this study was to evaluate the effects of two emulsifiers, sodium stearoyl-2-lactylate (SSL) and diacetyl tartaric acid esters of mono and diglycerides (DATEM) on the physical and textural characteristics of gluten-free (GF) cheese bread and the influence they have during storage. DATEM and SSL in percentages of 0.5 and 1.0 were added based on the amount of cheese in the formula. The dough behaved as a viscoelastic solid, adjusting itself to a model consisting of three Maxwell elements with a spring in parallel. The results indicate that emulsifiers had no significant effect on dough rheology. The emulsifiers affected the physical and textural characteristics of GF cheese bread. The height, diameter and specific volume of the samples decreased with higher concentrations of emulsifiers in the formula, while the yield and crumb hardness increased. Crust fracture and crumb hardness of samples increased during storage, thus the emulsifiers did not control product aging. PRACTICAL APPLICATIONSLarge-scale production and the rise in consumers that demand good-quality GF products have brought about the need to use food additives, such as emulsifiers, which are used as antiaging agents in bakery products by increasing their shelf life. Few studies have been carried out into the use of emulsifiers in GF products. For this reason, it is considered of great importance to evaluate the effect that these additives have on GF cheese bread, which is made by blending mainly sour cassava starch, water or milk, cheese, salt, sugar and fat. This product has a large market in South America and could be an alternative for celiac patients in that region.

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Section: Resultsmentioning

confidence: 99%

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

López-Tenorio

Rodríguez‐Sandoval

Valencia

2015

Journal of Texture Studies

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“…Although DATEM is also a polar molecule (diacetil tartaric acid residue) it works cooperatively with gluten proteins and flour lipids at the air/water interface, improving gas-holding ability of dough. These interactions may be established mainly through hydrophobic bonds mediated by the hydrophobic part of the molecule [30]. Spectroscopic results suggest that for SSL-gluten systems interactions involve mainly amino acids with OH or charged residues (Table 3).…”

Section: A-helixmentioning

confidence: 96%

Changes in secondary structure of gluten proteins due to emulsifiers

Gómez

Ferrer

Añón

et al. 2013

Journal of Molecular Structure

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“…Volume differences due to DATEM were 0.73 cm 3 /g and 0.17 cm 3 /g for the 0% and 25% egg level, respectively. DATEM has been shown to increase loaf volume in breads containing gluten (Gaupp and Adams 2004). Volume increases have been attributed to DATEM's ability to form liquid films of lamellar structure in the interphase between the gluten strands and the starch in wheat dough systems (Stampfli and Nersten 1995).…”

Section: Specific Volumementioning

confidence: 99%

“…It was suggested that the antifirming properties of DATEM may be due to changes in cell wall thickness and elasticity of bread crumb. Gaupp and Adams () explained that the most important effects induced by the addition of DATEM are the stabilization of a soft crumb, which causes a delay in starch retrogradation and improved dough performance during manufacturing. In gluten‐free bread formulations, the impact of DATEM addition has been shown to have both positive and negative effects depending on the formulation used (Nunes and others ; Demirkesen and others ).…”

Section: Introductionmentioning

confidence: 99%

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten‐Free Sorghum Bread

Bize

Smith

Aramouni

et al. 2016

Journal of Food Science

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The impact of whole egg addition (as is) at 20%, 25%, or 30% (flour basis) on sorghum bread quality was evaluated. The use of the antistaling agent diacetyl tartaric acid esters of monoglycerides (DATEM) at 0.5% (flour basis) at each of the egg addition levels was also studied. Evaluated quality factors included color, specific volume, and crumb structure. Texture analysis was performed to evaluate the rate of quality loss based on changes in crumb hardness values over time. A trained sensory panel evaluated bread quality attributes by descriptive analysis. Sorghum breads with egg had larger specific volumes than the control, while DATEM had a negative effect on the volume of sorghum gluten-free bread. Inclusion of egg in the bread formula improved cell structure and produced darker crust (P < 0.05). The addition of egg reduced bread hardness and slowed the rate of quality loss over a 12-d storage period. Descriptive analysis confirmed the findings of texture analysis. Control breads were significantly harder (P < 0.05) than egg-containing bread at days 0 and 4. This research demonstrates that addition of eggs to a gluten-free sorghum bread formulation results in improved storage stability and better overall quality and acceptability of the product.

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Di‐acetyltartaric Esters of Monoglycerides (Datem) and Associated Emulsifiers in Bread Making

Cited by 9 publications

References 24 publications

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread

Changes in secondary structure of gluten proteins due to emulsifiers

The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten‐Free Sorghum Bread

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