Chapter

Diacetyl Tartaric Esters of Monoglycerides (DATEM) and Associated Emulsifiers in Bread Making

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Abstract

Diacetyl tartaric esters of monoglycerides (DATEM) are glycerol derivates esterified with edible fatty acids and mono- and diacetyl tartaric acids. All the different types of DATEM are esters of a polyvalent alcohol, so they show reactions of rearrangement, intra- and intermolecular migration of acylic groups and a certain sensitivity towards hydrolysis. Mono- and diacetyl tartaric acid esters of mono- and diglycerides are used as dough conditioners for all baked products, particularly yeast-leavened products, white bread, rolls, rusks, and in flour mixes for convenience food. This chapter focuses on the action of DATEM within the processing of baked goods based on wheat flour. The use of emulsifiers or combinations of different emulsifiers in fine baked goods offer many advantages during processing and storage. Some of the most important ones are: simplification of the dough and/or baking mass preparation, reduction of baking fat, and improvement in chewing and taste properties.

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... DATEM include glycerol derivatives esterified with edible fatty acids and mono-and diacetyl tartaric acid [8], generally permitted for the use in foodstuffs and as dough conditioners for all baked products, particularly yeast-leavened products, such as white bread. Their HLB value is 8-10. ...
... DATEM comes as a sticky viscous liquid, or with a consistency like fats, or yellow waxes, or in flakes or powder form. DATEM is more hydrophilic compared to the mono-and diglycerides, and its starting materials [8]. ...
... Ionic emulsifiers, such as DATEM, offer a huge ability toward the formation of hydrogen bridges with amidic groups of the gluten proteins [8]. Diacetyl tartaric acid (DATA) esters bind rapidly to the hydrated gluten proteins and, as a result, the gluten network formed becomes stronger, more extensible and more resilient, producing a uniform and stable gas cell structure [5]. ...
... DATEM are esters of polyvalent alcohols that consist of glycerol derivates esterified with edible fatty acids and mono-and diacetyl tartaric acids. There could be an interand intra-exchange of acylic groups, resulting in small amounts of free glycerol, free fatty acids, and free tartaric and acetic acids [20]. DATEM's advantages are reducing baking fat, improving chewing and taste properties, and increasing resistance during processing [18,20]. ...
... There could be an interand intra-exchange of acylic groups, resulting in small amounts of free glycerol, free fatty acids, and free tartaric and acetic acids [20]. DATEM's advantages are reducing baking fat, improving chewing and taste properties, and increasing resistance during processing [18,20]. Some industries have also changed from DATEM to lipase enzymes, but more information and studies are still needed to evaluate its use in bread characteristics [19]. ...
Article
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Bread is considered a staple food worldwide, and therefore there is much interest in research around the topic. The bread industry is usually looking for ways to improve its formulations. Therefore, other ingredients such as dough conditioners, crumb softeners, emulsifiers, and surfactants can be added to enhance bread quality. These ingredients perform functions such as helping standardize processes in the industry, reducing dough-mixing time, increasing water absorption, improving bread quality, and extending its shelf life. Consumers are concerned about the effect of these ingredients on their health, and this has increased the popularity of clean-label bread formulations. A clean label generally indicates that a product is free of chemical additives, has an ingredient list that is easy to understand, has undergone natural or limited processing, and/or is organic and free of additives or preservatives. However, there is no scientific definition of the term “clean label.” Researchers have focused on these clean-label initiatives to replace dough strengtheners and preservatives in bread formulations and give consumers what they perceive as a healthier product.
... 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 (2004) 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 2009;Demirkesen and others 2010). ...
... 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). ...
... The most-used improvers in the bakery are amylolytic enzymes such as α-amylase from cereal malt [6,7]), fungal α-amylase from Bacillus subtilis [8] or Lactobacillus plantarum [9], β-amylase [10], and fungal amyloglucosidase from Aspergillus niger [11]; as well as proteolytic enzymes such as malt proteases [12], proteases from A. oryzae [13] and vegetable proteases (papain, bromelain); pentosanases such as exogenous or fungal xylanases [14][15][16]; fungal lipases [17]; lipoxygenases from wheat or soy flour [12]; transglutaminase produced by the bacterium Streptoverticillium [12]; cellulases [10]; natural emulsifiers such as lecithin from oil demucilagination [18,19]; synthetic emulsifiers such as polyalcohol esterified with paraffin chains [20]; oxidizing agents such as L-ascorbic acid (E300) [21], KBr (E924) [22,23], KI (E917) [24]; and reducing agents such as L-cysteine [25]. ...
Article
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An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.
... Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids (E 472f) are obtained either by reaction of mono-and diglycerides of fatty acids with tartaric acid anhydride in the presence of acetic acid, or by esterification of mono-and diglycerides with tartaric acid and acetic acid in the presence of acetic acid anhydride (Gaupp and Adams, 2004). ...
... Mixed acetic and tartaric acid esters of mono-and diglycerides of fatty acids (E 472f) are obtained either by reaction of mono-and diglycerides of fatty acids with tartaric acid anhydride in the presence of acetic acid, or by esterification of mono-and diglycerides with tartaric acid and acetic acid in the presence of acetic acid anhydride (Gaupp and Adams, 2004). ...
Article
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Abstract The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re‐evaluating the safety of acetic acid, lactic acid, citric acid, tartaric acid, mono‐ and diacetyltartaric acids, mixed acetic and tartaric acid esters of mono‐ and diglycerides of fatty acids (E 472a‐f) as food additives. All substances had been previously evaluated by the Scientific Committee for Food (SCF) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Hydrolysis of E472a,b,c,e was demonstrated in various experimental systems, although the available data on absorption, distribution, metabolism, excretion (ADME) were limited. The Panel assumed that E472a‐f are extensively hydrolysed in the GI tract and/or (pre‐)systemically after absorption into their individual hydrolysis products which are all normal dietary constituents and are metabolised or excreted intact. No adverse effects relevant for humans have been identified from the toxicological database available for E472a‐f. The Panel considered that there is no need for a numerical acceptable daily intake (ADI) for E 472a,b,c. The Panel also considered that only l(+)‐tartaric acid has to be used in the manufacturing process of E472d,e,f. The Panel established ADIs for E 472d,e,f based on the group ADI of 240 mg/kg body weight (bw) per day, expressed as tartaric acid, for l(+)‐tartaric acid‐tartrates (E334‐337, 354) and considering the total amount of l(+)‐tartaric acid in each food additive. Exposure estimates were calculated for all food additives individually, except for E 472e and f, using maximum level, refined exposure and food supplements consumers only scenarios. Considering the exposure estimates, there is no safety concern at their reported uses and use levels. In addition, exposure to tartaric acid released from the use of E 472d,e,f was calculated. The Panel also proposed a number of recommendations.
... crumb grain and uniformity of cells in the crumb Gaupp and Adams 2007). These effects must be prominent during the fermentation and baking process, so in our samples that have not fermented, the effect of DATEM was not revealed. ...
... 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). ...
Article
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Chapter
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Chapter
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Five emulsifier combinations as well as hydrogenated vegetable shortening and unemulsified oil controls were tested in a research cake formula. Water loss and temperatures were monitored continuously during baking in a specially constructed environmental oven. Both the water loss rate and rate of temperature increase were depressed in the temperature ranges associated with starch gelatinization. The degree of depression was related to the emulsification system. Granule swelling as observed by scanning electron microscopy of the crumb was not greatly different, but the characteristics of the inter-granule matrix appeared to be related to the concentration of emulsifier.
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Pulsed nuclear magnetic reasonance (NMR) measurements were made on freeze-dried emulsions containing fat and protein. It was demonstrated that this method can be used to determine the degree of lipid-protein interaction in the samples. Interaction is maximized near the isoelectric range of the protein, which supports the theory that hydrophobic interactions are predominant. Triglycerides and fatty methyl esters interact to nearly the same degree as do free fatty acids, which indicates that the carboxylate group plays a minor role in interaction. Degree of interaction increases when the emulsions are homogenized at higher pressures. There is an inverse relationship between interaction and foamability of the rehydrated emulsion suggesting that less protein is available for film formation after interaction. In addition, fat-protein interaction was shown to protect the protein from heat denaturation. These pulsed NMR measurements may represent an approach toward a better understanding of lipidprotein interactions in food systems.
Article
Staling, as it is applied to bakery foods, is a generic term covering a number of changes that occur in the products during normal storage. Consumers judge staleness by direct perception, which provides a subjective estimate that represents an unconscious integration of many factors. This review will discuss the main components of staling: (1) physicochemical changes of bread and related products (firming and texture deterioration of crumb and loss of crispness of crust) and (2) flavor changes. Section I will cover current theories of changes of firming and textural changes. The starch component of flour is generally considered to be responsible for these staling reactions. Consequently, the physicochemical involvement of amylose, amylopectin in these reactions will be fully discussed and current evidence supporting these theories (rheological, chemical, X-rays) will be given. Interactions of starch and surface active agents and other complexing compounds will be presented in Section II. In Section III, contribution of minor flour components and bakery food ingredients will be evaluated. Section IV will focus on organoleptic deterioration of products, presenting flavor changes that were observed during staling bread. Section V will discuss structural changes of breads caused by enzymolysis during bread production and storage as related to staling. Following the theoretical section (Sections I to V), Section VI will focus on practical control of staling. This discussion will cover the following factors: formulation, surfactants, enzymes, storage, freezing, and packaging.
Article
Photocopy. Ann Arbor, Mich. : University Microfilms International, 1980. -- 21 cm. Thesis -- Kansas State University. Bibliography: leaves 99-109.
Article
FOLLOWING an observation that sucrose stearate, a compound claimed to have anti-staling activity, precipitated starch from solution (to be published), the study was extended to other substances known to have anti-staling properties.
Technologie der Brotherstellung
  • L. J. Auermann