Applicability of DATEM for Chinese steamed bread made from flours of different gluten qualities |
| |
| Authors: | Bi Ying Li Jun Feng Yunzi Chen Zhuo Li Zaigui |
| |
| Affiliation: | 1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P.R. China;2. Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, P.R. China |
| |
| Abstract: | BACKGROUD: The diacetyl tartaric acid ester of monoglycerides (DATEM) is an anionic oil‐in‐water emulsifier. The effects of DATEM on bread vary with the type of flour. However, there is insufficient information concerning the effects of DATEM on the qualities of Chinese steamed bread (CSB) even though it is also sold as a CSB improver. RESULTS: The effects of DATEM on CSB varied with flours. The overall qualities of CSB made from either weak or strong wheat flours were improved by the use of the additive, but the effects for medium strong flours were slight and uncertain. The effects of DATEM on individual parameters, such as specific volume, skin and inner structure, were similar to those on overall quality. The addition of DATEM increased the gluten strength and the dough stability of weak flour, whereas it weakened gluten strength and strengthened dough stability of strong flour. The addition of DATEM weakened the gluten strength and gave variable effects on dough stabilities for two medium strong flours. CONCLUSION: The effects of DATEM on CSB quality varied with flour type, by affecting flour characteristics, such as gluten strength, dough stability and lipid content. Copyright © 2008 Society of Chemical Industry |
| |
| Keywords: | DATEM Chinese steamed bread flour gluten quality |
|
|
