Diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono-diglycerides based on C12 to C22 fatty acids

In a method for emulsifying or dough conditioning in a flour or in a bakery improver for a yeast-leavened baked products, the step of incorporating mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono-diglycerides based on C12 to C22 fatty acids which mixture comprises diacetyl tartaric acid glycerol monoesters and/or succinic acid glycerol monoesters containing:

• (A) one fatty acid group, one succinic acid group or diacetylated tartaric acid group and one free hydroxyl group and
• (B) one fatty acid group, two succinic acid groups or two diacetylated tartaric acid groups or one succinic acid group and one diacetylated tartaric acid monoesters groups in which
• (1) the concentration of (A) in the total mixture obtained by dividing the molar amount of (A) by the sum of the molar amounts of all components in the mixture and multiplying by 100 is at least 45%, and that
• (2) the fraction obtained by dividing the molar amount of (A) above by the combined molar amounts of (A) and (B) taken together is at least 0.62, and in which the molar amounts are determined by the NMR method herein described as emulsifier or dough conditioner, in a flour product or in a bakery improver for a yeast-leavened baked products.