Pastazym – flour improver for a better

pasta quality
FOOD TECH MASTER 2022
Anna-Lisa Boje | R&D Pasta Applications
Mühlenchemie GmbH & Co. KG | Ahrensburg, Germany
Mühlenchemie
The flour optimisation company

Established: 1923 We‘ve been in the market for almost 100 years:
Mühlenchemie. Understanding Flour.
Head office: Ahrensburg, near Hamburg

Parent company: Stern-Wywiol Gruppe, Hamburg

Office / Ressource Technology Center Production Sales Netw ork Partner

3 Company facts
Mühlenchemie
Part of owner-managed Stern-Wywiol Gruppe

12 german ingredients firms cooperate as a center Mühlenchemie: Flour Improvers

of excellence

Flour improvement
Stabilising and
Texturing Baking
Flour Improvers Ingredients
Sy stems

Flour fortification
Functional
Meat Enzy me
Sy stems Sy stems

working together Application services

Flav ourings
and Citrus
creating solutions Micronutrient
Peel Pastes Premixes

Flour analysis
Functional Lecithins
Foods

Blending
Training
Chocolate and Processing
Pieces Technology Lipids

4 Company facts
Pasta quality
Important quality parameters

High Low
firmness stickiness

Clear cooking water / High cooking

low starch loss tolerance

Shape stability Bright golden,

(short-cut pasta) yellow colour

5 Background – Pastazym for a better pasta quality

Different wheat varieties
The wheat type determines the quality of the pasta

Milling

Durum wheat Hard wheat Soft wheat Durum Hard / soft

(Triticum durum) (Triticum aestivum) (Trictium aestivum) semolina wheat flour

6 Background – Pastazym for a better pasta quality

Pastazym
Multi-enzyme compounds
Enzyme basics
A brief definition

Enzymes are Bio-Catalyst

 Enzymes are proteins

 Enzymes are capable to accelerate chemical
reactions – just like catalysts do
 Enzymes are derived from living nature Activation energy

Free energy
(NO enzym e)
 bio-catalysts Activation energy
(WITH enzym e )

 Enzymes reduce the activation energy of a chemical reactants

reaction
 With the help of enzymes, reactions can take place
without the addition of chemicals or thermal energy

products

Reaction progress

8 Enzyme basics
Enzyme basics
In the human body

Without enzymes the human metabolism does not Enzymes makes reactions much faster…
work!

 Enzymes and digestion acids enable the

natural breakdown of food into nutrients,
called digestion
 e.g., breakdown of fats and oils by lipases “Without these enzymes, we would need for
instance more than 1000 years to digest a
piece of meat”

Lipase

Digested, resorbable free

fatty acids
Fats and oils
LP4012001

9 Enzyme basics
Enzyme basics
Sources for lndustrial Food Enzymes

Figs  Ficin
Plants Pineapple  Bromelain
Papaya  Papain

Pigs, calves  Pancreatin, Chymosin

Animals Hen eggs  Lysozyme
Milk  Lactoperoxidase

Yeast  Invertase, Lipase

Micro –
Moulds  Amylase, Xylanase
organisms
Bacteria  Protease, Oxidase

LP04012001

10 Enzyme basics
Enzyme basics
Enzyme applications in Stern-Wywiol Gruppe

Cereal drinks Optizym Sugar production Sugazym

Spritase Dairyzym
Alkohol, beer Dairy products
Optizym Kesozym

Functional Sternzym NEM Sweets Sweetase

supplements

Baby food Sternzym Meat, fish Meatzym

Bakery products Alphamalt Pasta Pastazym

11 Enzyme basics
Enzyme basics
Enzymes are Processing Aids

Benefits of using enzymes in food industry… Enzymes are processing aids, with the
Cost savings exception of
 1 kg enzyme replaces 100 – 1000 kg chemicals  Lysozyme (preservative, E 1105)
 Cost savings in storage, transportation and  Invertase (softener, wetting agent, humectant,
handling E 1103)
Eco-friendly Australia & New Zealand: additional approvals for
 Biodegradable enzymes as additives
 Water and energy savings in production  Amylases (flour treatment agent, A 1100)
Clean label  Glucose oxidase (anti-oxidant, A 1102)
 Enzymes are Processing Aids   Lipases (flavour enhancers, A 1104)

Processing aids are substances Canada: All baking enzymes are additives
 present in insignificant amounts but
 without function in the final food, or
 removed from the food during processing

LP20180609
12 Enzyme basics
Enzyme basics
Enzymes are specialists

Working prinicple of enzymes: Enzyme/substrate complex

Source: https://www.biologyonline.com/dictionary/substrate
13 Enzyme basics
Enzyme basics
Action of lipase

Substrate Products
Lipid Mono- and Fatty acid
Diglyceride

Fatty
acid 1

Fatty
acid 2

Fatty
acid 3 Lipase Enzym
Glycerol
Source: L. Popper

14 Enzyme basics
Enzymes in the pasta process
Action of a lipase
ACTION EFFECT

Splitting non-polar lipids into more polar mono- Acts as an emulsifier

and diglycerides  Reduces stickiness of cooked pasta

Increases gelatinization temperature of the

starch
 Reduces washing out of amylose
Monoglycerides formed build a starch complex
during cooking
 Reduces stickiness of cooked pasta
 Improves overcooking tolerance

Strengthens the gluten

Gluten interaction  Increases firmness
 Creates a smoother surface

Bleaching Brightens the cooked pasta

Source: L. Popper
15 Enzymes in the pasta process
Enzymes in the pasta process
Enzyme activity depends on many factors

Water activity Mixing time

 Enzymes needs water to be active  Time in which enzymes can be active
 Enzymes become active during the mixing
process (flour mixed with enzymes + water)

Temperature pH level
 Highest enzyme activity during mixing  Neutral pH value of the dough as perfect
(temperature optimum) pH condition for enzyme activity
 Inactivation of enzymes during drying
process

Availability of substrate Enzyme concentration

 Enzymes work substrate specific  Activity of enzymes (= positive effect on the
 Substrate must be accessible for the pasta quality) increases with increasing
emzymes enzyme concentration

16 Enzymes in the pasta process

Pastazym
Product properties
Pastazym - Product properties
Improves shape stability (short-cut pasta)

Untreated Addition of Pastazym

18 Pastazym – Product properties

Pastazym - Product properties
Allows a reduction of raw material costs

Substitution of higher quality wheat varieties with lower

qualities up to 100%.

19 Pastazym – Product properties

Pasta evaluation
Texture and cooking characteristics
Pastazym – Product properties
Determination of optimal cooking time

Time needed to no longer see a starchy white thread when the spaghetti
strand is squashed between two perspex slides.

Starchy white No longer visible

thread still visible

21 Pastazym – Product properties

Pastazym – Product properties
Texture parameters measured with the Texture Analyser

Force [g]
Measure of 5 strands of spaghetti Firmness

 After optimal cooking time

 After longer cooking time
(Overcooking tolerance)

Body/ mouth feeling

Stickiness
Time [sec]

Untreated
Treated with Pastazym
Wheat type: Soft wheat flour (protein:11.2 % | wet gluten: 28.5%)

22 Pastazym – Product properties

Pastazym – Product properties
Effect of Pastazym on the firmness of pasta

400

350

300 Firmness class score by

>300 good quality Texture Analyser for spaghetti
of 1.7-1.8 mm diameter
250
Firmness [g]

Firmness [g] Quality

200 <240 very poor

poor or
150 240-270
insufficient

100 271-300 sufficient

301-330 good
50
>330 excellent

0
Durum semolina Soft wheat flour 100ppm 300ppm
(Untreated) (Untreated) Addition of Pastazym
(ppm, flour base)

Durum semolina (protein: 13.2% | wet gluten: 32.2%) Soft wheat flour (protein: 10.6% | wet gluten: 26.7%)

23 Pastazym – Product properties

Pastazym – Product properties
Effect of Pastazym on body/mouth feeling of pasta

1600

1400
>1200 good quality
Body class score by Texture
1200 Analyser for spaghetti
of 1.7-1.8 mm diameter
1000
Body [g x sec]

Body Quality
[g x sec]
800
<800 very poor

600 800-1000
poor or
insufficient
400 1001-1200 sufficient

1201-1400 good
200
>1400 excellent
0
Durum semolina Soft wheat flour 100ppm 300ppm
(Untreated) (Untreated) Addition of Pastazym
(ppm, flour base)

Durum semolina (protein: 13.2% | wet gluten: 32.2%) Soft wheat flour (protein: 10.6% | wet gluten: 26.7%)

24 Pastazym – Product properties

Pastazym – Product properties
Effect of Pastazym on the stickiness of pasta

1,4

1,2
Stickiness class score by
Texture Analyser for spaghetti
1,0 of 1.7-1.8 mm diameter
<1 good quality
Stickiness Quality
Stickiness [g x sec]

0,8 [g x sec]

>1.80 very poor

0,6 poor or
1.80-1.40
insufficient
0,4 1.39-1.00 sufficient

0.99-0.80 good
0,2
<0.8 excellent

0,0
Durum semolina Soft wheat flour 100ppm 300ppm
(Untreated) (Untreated) Addition of Pastazym
(ppm, flour base)

Durum semolina (protein: 13.2% | wet gluten: 32.2%) Soft wheat flour (protein: 10.6% | wet gluten: 26.7%)

25 Pastazym – Product properties

Pastazym – Product properties
Effect of Pastazym on the starch loss of pasta

Sedimented starch in the cooking water after 24h and centrifugation (15min, 3000g)

Durum Semolina Soft wheat flour

Untreated Untreated 100ppm 300ppm

Addition of Pastazym
(ppm, flour base)
Durum semolina Soft w heat flour
(protein: 13.2% | wet gluten: 32.2%) (protein: 10.6% | wet gluten: 26.7%)

26 Pastazym – Product properties

Pastazym - Product properties
Increase in overcooking tolerance

300 After 30min of cooking time

250
Firmness [g]

200
150
Large amount of Almost no starch
100 starch on the surface on the surface
of the spaghetti of the spaghetti
50
0 20min
Untreated Pastazym Duo Pure 30min

2,0
Untreated Pastazym Duo Pure
1,6
Stickiness [g x sec]

1,2

0,8

0,4
Wheat type
Soft wheat flour (protein: 10.6% | wet gluten: 26.7%)
0,0 20min
Treatment
Untreated Pastazym Duo Pure 30min Pastazym Duo Pure (150g/1ton of flour)

27 Pastazym – Product properties

Pastazym - Product properties
Improves the surface appearance of dried pasta

Untreated Pastazym

Fig. Digital light microscope images of dried spaghetti strands

Smoother surface

Less crack formation

Wheat type
Improves mechanical stability Soft wheat flour (protein: 10.6% | wet gluten: 26.7%)
Treatment
Pastazym Duo Pure (150g/1ton of flour)

28 Pastazym – Product properties

EMCEcolor range
Product properties and application examples
When colour makes all the difference
Colour improvers for pasta and noodles

The EMCEcolor range :Combination of specific colourants

 Intensive golden yellow colour with natural

Gold
orange tinge

Honey  Strong golden yellow colour

Lemon  Bright lemon yellow colour

Cream  Slightly creamy yellow colour

Butter  Brilliant yellow colour

30 EMCEcolor – Color improvers

Product properties
Improves colour and brightness
Dried pasta

Dried pasta
Cooked pasta

Cooked pasta Wheat type

Untreated EMCEcolor Butter I Untreated EMCEcolor Butter I Soft wheat flour
150ppm 200ppm Ash content: 0.62%

31 EMCEcolor – Color improvers

Service and training
at our Technology Centers
Get the best out of your pasta …
… with the help of Mühlenchemie

Our services Our Plant

pilot plant from70kg/h
capacity Pavan (GEA)
 We analyze the rheological properties of your  Plant capacity 70kg/h
flour Premixing, mixing and extrusion
 Premixing, mixing and
 We evaluate pasta in terms of texture, cooking under total vacuum
extrusion
quality and sensory properties under total vacuum
 We develop customized pasta improvers to Controlled temperature at all processing
match your requirements  Controlled
stages temperature at all
processing stages
Control
 Control of of drying
drying temperature, moisture and
temperature,
air flow and
moisture direction
air flow direction

33 Our services and training

Thank you for your attention.

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pasta film under thisQRcode

Contact

Anna-Lisa Boje | [email protected]