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Effects of DATEM on Dough Rheological Characteristics and Qualities of CSB and Bread

¹Laboratory of Cereal Science, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, P. R. China, 100083. ²Laboratory of Food Additive, Grain and Food College, Henan University of Technology, Zhengzhou, P. R. China, 450052. ³Corresponding author. Phone: +8610 6273 7392. Fax: +8610 6273 7392. E-mail: lizg@cau.edu.cn

Diacetyl tartaric acid ester of monoglycerides (DATEM) is a kind of anionic emulsifier. To date, the positive effect of DATEM on the volume of bread has been reported, but the effects on Chinese steamed bread (CSB) quality and other parameters for bread quality are still unclear. The effects of DATEM on the characteristics of dough and the qualities of CSB and bread were investigated. The results showed that, the effects of DATEM on the rheological properties of dough were complex. Water absorption ratio of CSB dough decreased slightly, while that of bread dough increased slightly. But gas retention and structure improved and gluten strength increased for both CSB and bread doughs after DATEM was added. The studies also showed that structure, elasticity, tenacity, and whiteness of CSB were improved, but specific volume was almost unchanged. The structure, color, and smoothness were significantly improved for bread, and specific volume increased compared with the control. The optimal quantities of DATEM for CSB and bread were both ≈0.10% (on flour mass basis).