How much emulsifier to add to bread for best results

The amount of emulsifier to add to bread depends on several factors, including the type of emulsifier, the desired texture of the bread, and the recipe being used. In general, the amount of emulsifier used in bread baking is relatively small compared to other ingredients, typically ranging from 0.5% to 2% of the flour weight.

Common emulsifiers used in bread baking include lecithin, mono- and diglycerides, and DATEM (diacetyl tartaric acid ester of monoglycerides). The specific emulsifier and its concentration will depend on the recipe and the desired texture of the bread.

What is the role of Datem in baking?

Datem, Which Stands for Diacetyl Tartaric Acid Ester of Monoglycerides, is an emulsifier commit using in baking. 

More specifically, datem functions as a dough conditioner by improving the extensibility and elasticity of the dough, strengthening the gluten network. this enhancement leads to better gas retention, increased volume, and a softer, more uniform crumb in the finished bread.

In addition, Datem can help to improve the texture and crumb structure of the bread, resulting in a softer and more uniform crumb.

In terms of its emulsifying properties, DATEM helps to stabilize the oil-water interface in the dough, which can improve the mixing properties and machinability of the dough. It also helps to create a more homogeneous dough by reducing the amount of water needed and increasing the hydration of the dough.

Overall, DATEM is a versatile emulsifier that can improve the quality, consistency, and handling properties of baked goods.

It is important to note that adding too much emulsifier to bread can have negative effects on the final product, including a gummy texture, reduced volume, and a shorter shelf life. It is recommended to start with a small amount and adjust based on the desired outcome. It is also important to follow the manufacturer's instructions and guidelines for the specific emulsifier being used.