Improvement of Sensorial and Technological Properties of Pasta Flour

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1 Grist Cost Optimization through Improvement of Sensorial and Technological Properties of Pasta Flour Lutz Popper, Ph.D., Head R & D Mühlenchemie GmbH & Co. KG Ahrensburg, Germany LP

2 Desirable Properties for Noodle Flour and Suitable Improvers Properties Easy processing Soft & extensible dough required Uniform & quick drying Low water absorption Bright color No specks, clear background, no darkening Tolerance towards moisture from fillings Firm and closed (uniform) dough structure Low leaking losses upon cooking Firm and closed (uniform) dough structure Low starch damage High cooking tolerance (low "soakiness") Firm and closed (uniform) dough structure Low starch damage Good protein quality LP Improvers Enzymes; softening agents Hemicellulases; cysteine Enzymes Hemicellulases Enzymes, colorants, anti oxidants Lipoxygenase, food colors, ascorbic acid Emulsifiers; hydrocolloids Monoglycerides; gy guar gum Enzymes; proteins Carboxyl esterase Transglutaminase Vital wheat gluten 2

3 Pasta Flour Grist Cost Optimization* *August 2013 figures Gri st costs (USD / t) Impr rover dos sage (pp pm) Replacement of Durum 11.5% by 1 CWRS 13.5% Replacement of Durum 11.5% by 3 CWRS Replacement of 1 CWRS 13.5% by 3 CWRS Pastazym Plus Replacement Wheat (%) LP

4 Properties of Pastazym For production of noodles from soft and hard wheat Improves color and brightness Increases the firmness of cooked kdnoodles Enhances overcooking tolerance Reduces oil uptake of fried instant noodles Reduces dryingtime of noodles Improves surface appearance and mechanical stability of dried noodle and pasta products Allows for a reduction of raw material costs. LP

5 Firmness of Cooked Pasta from Hard Wheat Flouras Affected by Carboxyl Esterase Firmne ess (g) Control: Pasta from HRW flour 50 without added 0 enzymes Durum Control Dosage Pastazym Plus (ppm on flour) LP

6 Stickiness of Cooked Pasta from Hard Wheat Flouras Affected by Carboxyl Esterase (g s) 1.5 Sti ickiness Durum Control Control: Pasta from HRW flour without added enzymes Dosage Pastazym Plus (ppm on flour) LP

7 Effect of carboxyl esterase on cooking losses from hard wheat pasta Starch leakage into cooking water Durum Control Dosage Pastazym Plus (ppm on flour) LP Control: Pasta from HRW flour without added enzymes

8 Improvement of the Texture of Cooked Spaghetti from Composite Flour Firmne ess (g) Untreated 200 ppm 0.1% Untreated 200 ppm 0.1% Pastazym BCT EMCEdur BCT Pastazym BCT EMCEdur BCT Plus ETH Plus ETH 100% wheat flour 95% wheat + 5% cassava flour LP

9 Improvement of the Colour of Cooked Spaghetti from Composite Flour (95% wheat+ 5% cassava flour) LP Untreated 0.1% EMCEdur BCT ETH 200 ppm Pastazym BCT Plus 9

10 Organoleptic Evaluation of Pasta from Composite Flour (80 % HardWheat/20% Cassava) Appearance dry 6 Stickiness 5 Appearance 4 cooked Control Pastazym BCT Plus Pastazym Plus BCC 1 Firmness Odour Pastazym Plus COL 200 Mouthfeel Taste

11 Durum Colour for Soft Wheat Pasta Pastazym BCN Untreated soft wheat flour Pastazym CUR Pastazym BCT KRU

12 Effect of Pastazym CUR on the Colour of Cooked Pasta fromsoftwheat Flour Pastazym CUR 500 ppm Untreated Pastazym CUR reduces the greyish shine of pasta made from soft wheat flour LP

13 Pastazym Range Various Products for Different Targets Pastazym Pastazym CUR Pastazym Plus Colour Pastazym BCT Plus Pastazym Plus COL 200 Brigthening + na n.a. + na n.a. na n.a. Improves properties of soft wheat to resemble high quality of hard wheat or durum Improve surface appearance Improve mechanical stability Improve firmness of cooked pasta Improve overcooking tolerance Stickiness n.a.= not applicable

14 MC Pilot Pasta Plant Vacuum pasta press Controlled moisture hot air dryer LP

15 Mühlenchemie GmbH & Co. KG a member of the Stern Wywiol Group Kurt Fischer Str Ahrensburg, Germany wywiol gruppe.de

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