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Enzymatic improvement
F
and less speckled end products. If yellow pasta and noodles
are preferred, these enzymes create a brighter background for
colouring agents such as carotene or curcuma.
Textural evaluation
Firmness and the stickiness of the spaghetti were tested with the
texture analyser TA XT2, equipped with a Light Knife Blade,
according to AACC method 66-50.
AZ_Lab_Compounder_E_190x132.indd 1
21.05.2015
June 2015
| 4310:17:47
Durum
Control
100
200
300
Figure 3: Effect of carboxyl esterase (Pastazym Plus) on cooking losses from hard wheat pasta (starch leakage into cooking water)
Reduction of stickiness
Durum semolina is the best raw material for high quality pasta
production and cannot be improved. Or can it? According to the
data collected by Marchylo et al. (2004), the cooking score of
durum wheat pasta correlates strongly with the protein content
of the durum wheat (Figure five). But from the same data it
can also be derived that there is substantial fluctuation in pasta
quality, in particular in pasta made from high-protein durum
wheat. So we believe that even durum wheat flour leaves room
for improvement, since improvers can be used to achieve a more
consistent end product quality. Trials with various durum wheat
qualities will have to be performed in the future.
References
Figure 5: Impact of durum wheat protein content on pasta
quality (modif. from Marchylo et al., 2004)
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