Improvement of Pasta and Noodle FlourMühlenchemie GmbH & Co. KG Ahrensburg, Germany LP04012001....
Transcript of Improvement of Pasta and Noodle FlourMühlenchemie GmbH & Co. KG Ahrensburg, Germany LP04012001....
Improvement of Pasta and Noodle Flour
Hendrik Moegenburg Mühlenchemie GmbH & Co. KGAhrensburg, Germany
LP04012001
Agenda
Mühlenchemie: the company
Pasta and noodles
Why focus on pasta? Challenges in pasta flour improvement
What quality aspects can we target?
Enzymatic pasta flour improvement
Reduction of oil uptake in instant noodles
Composite flour noodles
Mühlenchemie: the company
We have been providing customized solutions and consultancy to the milling industry for 90 years.
Year of establishment:Registered offices:Ownership:
Specialization:
Market position:Turnover:Number of employees:Exports:
1923 Ahrensburg / HamburgStern-Wywiol Gruppe, Hamburg
Flour improvers Enzymes Vitamin and mineral premixes Technical services
International market leader65 mill. USD120> 110 countries
The company
Pasta & Noodle Production & Consumption globally
Global Annual Production of Dried Pasta.Ten Largest Producers, 2010 (1,000 t)
LP19112012
Total: 13,100
3,247
2,000
1,300858741
560
400
364
325323
2,971Italy
U.S.A.
Brazil
Russia
Turkey
Iran
Egypt
Venezuela
Mexico
Germany
Others
Modif. from UN.A.F.P.A.. Oct. 2011
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OthersI
USA
BRRUSTR
Global Annual Consumption of Instant Noodles. Ten Biggest Markets, 2011 (1,000 t)
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2548
872
331
294
242
215
212
173
170128
707 China, Hong Kong
Indonesia
Japan
Vietnam
USA
Republic of Korea
India
Thailand
Philippines
Brazil
Others
Modif. from WINA Dec. 2012
PRC, HK
INDJVN
USA
Others
ROK
Total: 5,892
Why focus on pasta?
Pasta in Asia
Production and consumption of pasta in SEA (and also China) arestill low, but on the increase
.. but hardly any durum is being milled in the region
.. which often leaves pasta producers with flour not ideally suitedfor the purpose
.. and translates into an increasing number of requests fortechnical assistance from across the region to bridge perceivedquality gaps
.. while consumbers, although often not accustomed to pasta (in an Italian sense), become more affluent, cosmopolitan anddiscerning while competition among suppliers will only increase.
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Pasta and Mühlenchemie
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Enyzmatic improvement of pasta and also noodles is challengingdue to low water activity and lack of dough rest / fermentation
Pasta Manufacturing Process
Jam
es E
. Kru
ger,
Ro
ber
t B
. Mat
suo
an
d J
oel
W. D
ick,
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96
.“P
asta
an
d N
oo
dle
Tec
hn
olo
gy”
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Noodle-Making Process
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wheat milling flour water, ingredients mixing
Pasta and Mühlenchemie
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But it is technically possible to use flour additives for improvingpasta flour, and formerly prohibitive costs are becoming less of an issue
As a side effect..
many (though not all) solutions workable for pasta also yieldbenefits when adopted in Asian noodle making
What quality aspects can we target?
Desirable Properties for Noodle Flour and Suitable Improvers
Easy processing
Soft & extensible dough required
Uniform & quick drying
Low water absorption
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
Enzymes; softening agents
Hemicellulases; cysteine
Enzymes
Hemicellulases
Emulsifiers; hydrocolloids
Monoglycerides; guar gum
Enzymes; vital wheat gluten
Carboxyl esterase; transglutaminase
Enzymes; vital wheat gluten
Carboxyl esterase; transglutaminase
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Properties Improvers
Enzymatic Pasta Flour Improvementusing Carboxyl Esterases
Action of Carboxyl Esterases
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Lipases
Phospho-
lipases
Galacto-
lipases
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Action of Carboxyl Esterases
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Polar lipids are formed, acting as emulsifiers and interacting withthe gluten
Free unsaturated fatty acids are released, which can be convertedby lipoxygenase (contained in flour naturally) ..
… resulting in the formation of hydroperoxides, which can act asoxidants and lead to protein strengthening and bleaching (oxidationof pigments).
Objectives for pasta / noodle enzymes
Making production of noodles from soft and hard wheat possible
Improving color and brightness
Increasing the firmness of cooked noodles
Enhancing tolerance to overcooking
Reducing oil uptake of fried instant noodles
Reducing drying time of noodles
Improving surface appearance and mechanical stability of dried noodle and pasta products
Reducing of raw material costs.
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Texture Analyser Test
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Texture Analyser Test
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Improvement of Over-Cooking Tolerance with Pastazym
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0.0
0.2
0.4
0.6
0.8
1.0
1.2
1.4
0 2 4 6 8 10
Fo
rce [N
]
Dosage [g/100 kg flour]
5 10
Cooking time
Firmness of Cooked Instant Noodles from Soft Wheat Made with Pastazym
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100
101
102
103
104
105
106
107
0 5 10 15 20 25
Fir
mn
ess [%
]
Dosage [g/100 kg flour]
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Color of Fresh, Uncooked Noodles
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70
72
74
76
78
80
82
84
0 2 4 6 8 10
Dosage [g/100 kg flour]
Co
lor
[L*]
1 24
Hours after
extrusion
Effect of Pastazym on the Color of Dry Noodles from Soft Wheat Flour
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Reference with Pastazym
Effect of Colorants on Noodle Appearance
Pastazym, tartrazin, ß-carotene
Durum wheat Soft wheat
Pastazym, folic acid, ß-carotene
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Durum Colour for Soft Wheat Pasta
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Pastazym BCN
Pastazym BCT
Pastazym CUR
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Untreated soft wheat flour
Effect of Pastazym CUR on the Colour of Cooked Pasta from Soft Wheat Flour
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Pastazym CUR reduces the greyish shine of pasta made fromsoft wheat flour
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Pastazym CUR 500 ppm Untreated
Effect of Pastazym Cur, Pastazym BCN and PastazymBCT on Firmness of Soft Wheat Noodles
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+ 40% + 41% + 43%+ 37%
0
50
100
150
200
250
300
soft
wheat flour*
Durum Pastazym
CUR 500 ppm
Pastazym
BCT 200 ppm
Pastazym
BCN 200 ppm
Firm
ne
ss(g
)
Effect of Pastazym Plus on Stickiness of CookedSpaghetti not made from durum semolina
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*soft wheat flour type 55; protein 12.1%; ash 0.6%; wet gluten 27.6%
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0.92
0.94
0.96
0.98
1.00
1.02
1.04
1.06
Pastazym
Dosage: 200 ppm on soft wheat flour*
Pastazym Plus
Sti
ckin
ess
(g·s
)
Reduction of Starch Leaching by Pastazym Plus
Reference Pastazym Plus,
200 ppm
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Cost Advantage by Pastazym Plus in Pasta
Calculation based on January 2012 figures
200 ppm Pastazym Plus
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Properties of the Pastazym Family
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Property Pastazym Pastazym
Plus
Pastazym
BCT
Pastazym
BCN
Pastazym
CUR
Colour -- - +++ ++ ++
Firmness ++ ++ ++ ++ ++
Stickiness -- --- -- -- --
Cost reduction ++ +++ ++ ++ +
- = reduction
+ = increase
Reduction of Oil Uptake into Instant Noodles
Visualization Oil Uptake into Instant Noodles bySudan Red Staining
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13 %16 %22 %22 %
20 %21 %
0 % 0 % 0 % 0 %
larger figures = larger reduction of oil uptake
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Reduction of Oil Uptake into Instant Noodles
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negative figures =increased oil uptake
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-6-4-20
2
4
6
8
10
12
14
16
Fat
red
uct
ion
(%
)
Reduction of Oil Uptake into Instant Noodles by Synergistic Additive Compound
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20
22
24
26
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Standard 300 ppm 700 ppm
Fat
Up
take
(%
)
Pastazym FR
Composite flour noodles
Wheat flour substitution by tapioca flour
Improvement of the Colour of Dry Spaghetti from Composite Flour (95% wheat + 5% tapioca flour)
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Untreated
200 ppm PastazymBCT Plus
0.1% EMCEdurBCT ETH
Improvement of the Colour of Dry Spaghetti from Composite Flour (80% wheat + 20% tapioca flour)
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Untreated
200 ppm PastazymBCT Plus
0.1% EMCEdurBCT ETH
Improvement of the Colour of Cooked Spaghetti from Composite Flour (95% wheat + 5% cassava flour)
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Untreated 200 ppm PastazymBCT Plus
0.1% EMCEdurBCT ETH
Improvement of the Texture of Cooked Spaghetti from Composite Flour
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0
50
100
150
200
250
Untreated 200 ppm
Pastazym BCT
Plus
0.1%
EMCEdur BCT
ETH
Untreated 200 ppm
Pastazym BCT
Plus
0.1%
EMCEdur BCT
ETH
Firm
ne
ss(g
)
100% wheat flour 95% wheat + 5% cassava flour
Mühlenchemie GmbH & Co. KG- a member of the Stern-Wywiol Group -
Kurt-Fischer-Str. 5522926 Ahrensburg, Germany+49 4102 202 001
www.muehlenchemie.dewww.stern-wywiol-gruppe.de