New kneading process giving consideration to starch damage
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Transcript of New kneading process giving consideration to starch damage
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
New kneading process giving consideration
to starch damage
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• Optimize utilization of raw materials.
• Optimize porcessing.
• Optimize end product characteristics.
• Maintain constant quality.
• Improve traditional operating methods.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
20
35
40
30
25
1011
121310
1415
1600.2
0.40.6
0.81
Water%
Gluten % wet Ash% DM
Protein% DM
Fat % DM
Falling number
Starch damage%Optimalparticle size %
1514
1312
1110
200
400300
500600
0.4
0.6
0.8
1.0
1.2
0
10
15
20
25
100
80
60
40
20
0
Ital. semolina
CH table-grade sem.
CH specialty sem.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
Example: Italian semolina (semola di grano duro)
Sample Starch damage g/100 g DM
0.550 - 0.125 mm 4.80 g/100 g DM
0.355 - 0.000 mm 8.10 g/100 g DM
0.250 - 0.000 mm 12.20 g/100 g DM
> 15 % st. dmge. 16.10 g/100 g DM
> 20 % st. dmge. 20.70 g/100 g DM
> 25 % st. dmge. 24.30 g/100 g DM
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
Example: Swiss table grade semolina
Sample Starch damage g/100 g DM
0.550 - 0.125 mm 4.60 g/100 g DM
0.355 - 0.000 mm 8.50 g/100 g DM
0.250 - 0.000 mm 10.20 g/100 g DM
> 15 % st. dmge. 16.50 g/100 g DM
> 20 % st. dmge. 19.80 g/100 g DM
> 25 % st. dmge. 25.60 g/100 g DM
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
Cooking test
Sample Cooking loss % DM
Italian spaghetti 4.30 %
Italian 0.550 - 0 mm 4.70 %
Italian 0.355 - 0 mm 4.10 %
Italian 0.250 - 0 mm 4.40 %
> 20 % st. dmge. 5.50 %
> 25 % st. dmge. 5.90 %
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
Cooking test
Sample Water absorption % DM
Italian spaghetti 169.00 %
Italian 0.550 - 0 mm 166.80 %
Italian 0.355 - 0 mm 165.30 %
Italian 0.250 - 0 mm 163.40 %
> 20 % st. dmge. 143.20 %
> 25 % st. dmge. 137.70 %
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• The durum mills have to meet the requirements of the pasta industry in respect of:
– optimal yield– low ash content
– minimum starch damage
• Starch damage exceeding 15 % will also result in mechanically induced gluten damage.
• Reground dry pasta must also be reduced by the proper process to a particle size smaller then 0,350 mm.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• Raw materials smaller than 0,350 mm can be easily and optimally processed within seconds into a homogeneous dough by means of the Polymatik extrusion press with a nicely formed protein framework without requiring intensive kneading.
• Due to short mixing and kneading times there is no decomposition of yellow pigments more yellow products.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• When properly reduced fine semolinas are used, fines will not affect the pasta quality.
• Mechanical gluten damage over 15 % results in a „non creation“ of the desired protein network which cannot be corrected even during drying process.
• Properly reduced semolinas with starch damage levels below 15 % will affect neither processing nor final product quality.