Commonly used in a range of bakery applications, including rye and whole-wheat breads, diacetyl tartaric acid ester of mono- and diglycerides (DATEM) can bolster gluten structure, boost volume, elevate springiness, and bring about other benefits. However, the use of DATEM can come at a cost—it lacks sustainability credentials, and the chemical on the label can turn off consumers.
To learn about the ins and outs of DATEM use as well as alternatives, Snack Food & Wholesale Bakery spoke with Paulien Steltenpool, product application expert, baking and confectionery, DSM.