Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A particular
food additive used inbread .
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
Support
Help support Wordnik (and make this page ad-free) by adopting the word DATEM.
Examples
-
"With Panamore bakers can completely, or partially, replace the use of chemical emulsifiers such as DATEM," explained Phil Latham, new business development manager at DSM Food Specialities.
BakeryAndSnacks RSS 2008
-
The pickles and peppers have yellow 5 and polysorbate 80, the bread has ten different additives including dough conditioners, DATEM, and sodium stearoyl lactylate, and the turkey contains ten additives as well.
-
The gluten-free breads formulated with different chestnut/rice flour ratio and with/without gum blend and emulsifier DATEM were then evaluated using rheological, baking and sensory measurements.
BakeryAndSnacks RSS 2010
-
DATEM on the properties of bread dough formulations.
BakeryAndSnacks RSS 2010
-
Replicating the performance of emulsifiers like DATEM, it's a cost-effective solution for the bread market.
BakeryAndSnacks RSS 2009
-
DATEM, an acronym for diacetyl tartaric acid ester of mono / diglyceride, is commonly used by bakers to strengthen and soften dough.
BakeryAndSnacks RSS 2008
-
And for bakers opting keep a certain level of emulsifiers, for instance 0.1 per cent of DATEM, in their formulations, Panamore can also work in combination:
BakeryAndSnacks RSS 2008
-
For standard-type bread, DATEM is typically about 0.3 per cent of the total flour weight.
BakeryAndSnacks RSS 2008
-
"Depending on the amount of DATEM replaced in the application, our enzyme can lead to a
BakeryAndSnacks RSS 2008
Prolagus commented on the word DATEM
Diacetyl Tartaric (Acid) Ester of Monoglyceride. Creepy stuff.
November 7, 2009