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.