Study of the Effect of DATEM. 3: Synthesis and Characterization of DATEM Components

Three major components of DATEM were synthesized and characterized by microscale rheological methods and a microscale baking test on the basis of 10 g of flour. In addition, a normal-scale baking test with 300 g of flour was performed. Both the microscale and the normalscale baking test were in strong agreement and showed that DATEM components with one carboxyl group exhibited better baking performance than compounds with two carboxyl groups. The best results in baking were obtained with a concentration of 2 g of emulsifier per kg of flour in contrast to 3 g/kg with a commercial DATEM sample, because commercial samples may contain up to 40% of inactive components. The DATEM component with two carboxyl groups had the lowest baking activity, but it was most effective in dough and gluten rheology. This discrepancy between rheology and baking indicates that for DATEM different mechanisms of action have to be present in the dough phase and during baking.