In a similar vein to the methanol comment, you could try using something like glycerol, propylene carbonate, or some other organic solvent. This will form a cosolvent which might create a system where DATEM is soluble whilst cold/room temp.

Otherwise yeah, an ester like a polysorbate might also be a good bet.

Hi Dr Lin, thanks for the reply. My interest is more academic than having a practical issue. It’s simply confusing as to the amount of people who purport to actually have definitive answers on this (Modernist Bread even tried to debunk a relation between oven spring and humidity/steam injection).

For posterities sake:

having done more research, this is what I know so far. As far as I understand, cell elongation seems to be an indicator of a bread reaching it’s full expansion capacity. Cell elongation is distortion of the bubbles within the gluten matrix, the fact the distortion exists as opposed to it simply collapsing shows that the…[Read more]

I would look into Hanna Instruments, as they have some good quality low end pH probes. Hope these are the sort of thing you’re looking for.

You could try using a hydrocolloid such as agar, or xantham gum to make jam instead of pectin. A pre-gelatnised starch might also work, like tapioca, or a modified starch like waxy rice. These are more bake stable.

Have you tried a formulation using a plant based milk, such as soy milk, coconut milk, et c? Make sure to try non-sweetened varieties. You should look into the consistencies and characteristics of each milk more closely and see which one suits you best.

If we are talking large scale, you could try soy protein or protein of another pulse such as…[Read more]