Applications
DATEM 95-62-80 LQ is used in Bread, Short-dough Biscuits and Oleo Resins.
Functionality
DATEM 95-62-80 LQ is a hydrophilic emulsifier which is easily dispersible in water. In bread it acts as a dough conditioner. In short- dough biscuits it plays a number of important functions. In Oleo- resins it acts as a dispersion agent.
Benefits in Bread
- * Liquid dosing ensures good dispersibility in dough
- * By strengthening the gluten network and improving gluten extensibility it increases the volume of bread
- * It creates better dough elasticity, resulting in better over-spring
- * It aids fat distribution in dough resulting in smaller cells and a more uniform crumb structure.
- * Improves machinability by adding plasticity to dough thereby reducing inconsistencies in batches from varying quality of other ingredients or due to mechanical stress
- * Partially reduces added gluten.
Benefits in Biscuits
- * Improves the distribution of fat in dough thereby allowing the reduction of fat used by up to 20% without the need to add excess amounts of water to maintain dough consistency
- * Improves volume of biscuits
- * Adds plasticity to the dough thereby improving machinability, cutting, and moulding
- * Improves crispness, bite, texture and eating quality
- * Acts as a lecithin replacer
Benefits in Oleo-resins
- * Improves the dispersion of oleo-resins in water
- * Stabilises such water-in-oil emulsion