Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking

Citation
P. Kohler et W. Grosch, Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking, J AGR FOOD, 47(5), 1999, pp. 1863-1869
Citations number
25
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
47
Issue
5
Year of publication
1999
Pages
1863 - 1869
Database
ISI
SICI code
0021-8561(199905)47:5<1863:SOTEOD>2.0.ZU;2-Z
Abstract
To answer the question of which fatty acid residue is the most effective, d iacetyltartaric esters of monoglycerides (DATEMs) with fatty acids of chain lengths 6:0-20:0 were synthesized. The activity of synthesized DATEMs and commercial DATEM products was studied by means of rheological methods and a microscale baking test with 10 g of flour. Variation of the acyl residue f rom 6:0 to 22:0 showed that stearic acid (18:0) had the best effect on the baking activity of DATEM (loaf volume increased by 62%). DATEMs containing unsaturated fatty acids (18:1, 18:2) or DATEMs produced from diacylglycerol s instead of monoacylglycerols showed a slight increase of the loaf volumes . A slight effect of DATEM on the rheology of dough was observed. However, much greater was the effect on the gluten isolated from doughs prepared wit h DATEM. The resistance of gluten to extension was increased after the addi tion of increasing amounts of DATEM (0.1-0.5%). Within the series of DATEMs derived from the homologous series of monoacylglycerols the product based on glycerol monostearate (18:0) showed a maximum increase of the gluten res istance.