Editing DATEM (section)

==Chemistry==
Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its [[protein]]s [[protein folding|unfold]] and form cross-linked structures{{citation needed|reason=not common knowledge, reliable source needed|date=January 2015}}. DATEM is composed of mixed [[ester]]s of [[glycerin]] in which one or more of the [[hydroxyl group]]s of glycerin have been esterified by [[diacetyl tartaric acid]] and by [[fatty acid]]s. The ingredient is prepared by the reaction of [[diacetyl tartaric anhydride]] with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a [[stearic acid]] residue, a [[diacetyl tartaric acid]] residue, and a free secondary [[hydroxyl group]].

Unlike other commercially used [[emulsifier|dough emulsifiers]], DATEM does not form [[starch complex]]es. Its main function is as a strengthener. Typically, DATEM is 0.375–0.5% of the total flour weight in most [[Bakery|commercial baking]].