Meeting Abstract
P-188
Interactions of DATEM with gluten. R. KIEFFER (1). (1) DFA (German Research Center for Food Chemistry) Garching Germany.
DATEM (diacetyl tartaric acid esters of monoglycerides) improve the manufacturing properties of dough, its stability during fermentation and oven rise and by that the baking results. Therefore DATEM is assumed to strengthen gluten. Comparative investigations of the rheological properties of gluten and dough by the SMS/Kieffer method and by dynamic methods however show that the rheological changes monitored for gluten cannot explain the changes in dough properties. It was observed that increasing DATEM concentrations solubilise especially the low-molecular weight glutenins until the wheat-typical viscoelastic properties of dough are lost. At the same time the shape of the gluten network in dough is changed as monitored by microscopy. This may explain why a certain amount of DATEM has not to be exceeded to get best baking results. In addition DATEM was found to get firmly bound to the residual gluten proteins, what however did not substantially change their rheological properties as long as enough salt was present. This explains the reduced effect of DATEM when dough is made without salt.