Study of the effect of DATEM. 3: Synthesis and characterization of DATEM components

Three major components of DATEM were synthesized and characterized by micro scale 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 normal-scale baking test were in str ong agreement and showed that DATEM components with one carboxyl; group exh ibited better baking performance than compounds with two carboxyl groups. T he best results in baking it-ere obtained with a concentration of 2 g of em ulsifier per kg of flour in contrast to 3 g/kg with a commercial DATEM samp le. because commercial samples may contain up to 40% of inactive components . The DATEM component with two carboxyl groups had the lowest baking activi ty, but it was most effective in dough and gluten rheology,. This discrepan cy between rheology, and baking indicates that for DATEM different mechanis ms of action have to be present in the dough phase and during baking.