Improvement of Sensorial and Technological Properties of Pasta Flour

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 LP04012001

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 LP04112013 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

Pasta Flour Grist Cost Optimization* *August 2013 figures 360 320 Gri st costs (USD / t) 340 320 300 280 260 240 220 200 280 240 200 160 120 80 40 0 0 20 40 60 80 100 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 (%) LP29102013

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. LP16092010 4

Firmness of Cooked Pasta from Hard Wheat Flouras Affected by Carboxyl Esterase 400 350 300 Firmne ess (g) 250 200 150 100 Control: Pasta from HRW flour 50 without added 0 enzymes Durum Control 100 200 300 Dosage Pastazym Plus (ppm on flour) LP29102013

Stickiness of Cooked Pasta from Hard Wheat Flouras Affected by Carboxyl Esterase 2.5 2.0 (g s) 1.5 Sti ickiness 1.0 0.5 0.0 Durum Control 100 200 300 Control: Pasta from HRW flour without added enzymes Dosage Pastazym Plus (ppm on flour) LP29102013

Effect of carboxyl esterase on cooking losses from hard wheat pasta Starch leakage into cooking water Durum Control 100 200 300 Dosage Pastazym Plus (ppm on flour) LP29102013 Control: Pasta from HRW flour without added enzymes

Improvement of the Texture of Cooked Spaghetti from Composite Flour 250 200 Firmne ess (g) 150 100 50 0 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 LP29112012 8

Improvement of the Colour of Cooked Spaghetti from Composite Flour (95% wheat+ 5% cassava flour) LP29112012 Untreated 0.1% EMCEdur BCT ETH 200 ppm Pastazym BCT Plus 9

Organoleptic Evaluation of Pasta from Composite Flour (80 % HardWheat/20% Cassava) Appearance dry 6 Stickiness 5 Appearance 4 cooked 3 2 1 0 Control Pastazym BCT Plus Pastazym Plus BCC 1 Firmness Odour Pastazym Plus COL 200 Mouthfeel Taste

Durum Colour for Soft Wheat Pasta Pastazym BCN Untreated soft wheat flour Pastazym CUR Pastazym BCT KRU22042011 11

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 LP27042011 12

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

MC Pilot Pasta Plant Vacuum pasta press Controlled moisture hot air dryer LP31102013 14

Mühlenchemie GmbH & Co. KG a member of the Stern Wywiol Group Kurt Fischer Str. 55 22926 Ahrensburg, Germany +49 4102 202 001 www.muehlenchemie.de www.stern wywiol gruppe.de