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The Application of DATEM (Acetic and Fatty Acid Esters Glycerol) in Bread

2020-11-13 11:28

The Application of DATEM (Acetic and Fatty Acid Esters Glycerol) in Bread

The most basic function of DAHE Emulsifier® DATEM is: when it is incorporated into any kind of wheat flour-based dough fermented with yeast, it can quickly and completely combine with the hydrated gluten bundle, make the gluten network stronger, more extensible and with more flexibility. By this way, it helps to increase the air retention. 


The bubble network of the dough produced in this way has small pore size, strong bubble wall and good extensibility. Due to the increased extensibility of the dough, it is no longer particularly sensitive to the length of kneading time. Meanwhile, there is a positive correlation between the amount of addition and the increase in gas retention ability. When the protein content in the flour is insufficient or the quality is lower than ideal, adding DAHE Emulsifier® DATEM will help stabilize the dough at the end of the normal proofing, and make the dough have a reasonable oven surge, and the bread will have a higher specific volume and more evenness after baking. 


The general addition amount is 0.1-0.3% of the amount of flour. When using high-quality bread flour as the base material, DAHE Emulsifier® DATEM plays a greater role in improving air retention, especially in the early stages of low-density dough transfer from fermentation to oven and baking. For bread that needs to be proofed for a long time, DAHE Emulsifier® DATEM can provide proofing stability between 2-16 hours at a low fermentation temperature, and can stabilize it under prolonged and frequently changing fermentation conditions. 


DAHE Emulsifier® DATEM is used in whole-wheat bread and bread with nuts. Because bran particles, wheat chips and nuts will destroy the pore network of the dough, one way to overcome it is to add wheat gluten in the recipe, another way is adding DAHE Emulsifier® DATEM, and it shall be a better way to use both of the two methods. But DAHE Emulsifier® DATEM has little effect on the properties of starch-water mixture, so it will not directly change or reduce the aging speed. In foreign countries, in low-auxiliary or crispy bread, bakers will prefer to use DAHE Emulsifier® DATEM-containing bread regulators to obtain the maximum air holding capacity.


DAHE Emulsifier® DATEM (Acetic and Fatty Acid Esters Glycerol) has a synergistic effect with oxidants VC, ADA and enzymes in bread. The recommended dosage is 0.2-0.6% of the weight of flour.

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