Profile PhotoMark Floerke
Post count: 223

Hello @sensient-technologies1,

DMG – distilled mono and diglycerides, are principally a crumb softening emulsifier.  Widely used in baking bread for improved softness over time, retarding starch retrogression.  DMG also have an effect on extensibility of the gluten network, and improve on overall loaf volume, versus without.  More information on BAKERPedia can be found here:

DATEM – Diacetyl Tartaric Acid Ester of Mono- and Diglycerides is also used as a crumb softener, and has the additional benefits of strengthening the dough and improving oven spring and final loaf volume.  You can read more details on BAKERPedia here:

More general information on dough conditioners is here: