World Grain - December 2024 - 22

Market dynamics, prospects
The Brazilian pasta market's robust performance can
be attributed to several factors, including increasing
urbanization, rising disposable incomes, and a growing
appreciation for diverse culinary experiences.
Additionally, the emphasis on dry pasta, particularly
semolina and semolina with eggs, highlights the market's
preference for high-quality, durable products that
offer excellent cooking performance and taste.
Looking ahead, the Brazilian pasta market is poised
for continued growth. Innovations in pasta production,
such as the introduction of new flavors and healthier
options, are expected to attract even more consumers.
Furthermore, the market's adaptability to changing
consumer preferences ensures that pasta will remain a
staple in Brazilian households for years to come.
To accommodate this growth, pasta manufacturers
face the challenge of ensuring high-quality, durable
products that offer excellent cooking performance and
taste. An innovative and economical solution approach
lies in enhancing the flour with enzymes. Functional
enzyme systems improve both the texture and the cooking
properties of pasta and enable manufacturers to
compensate for quality fluctuations in inhomogeneous
wheat batches. At the same time, it becomes possible to
reduce dependence on volatile raw material prices, unforeseeable
shortages and unstable supply chains while
also cutting production costs.
Even pure durum wheat can benefit from the appropriate
raw material upgrade. The weaker the raw material
and the higher the proportion of soft wheat, the
more important it is to raise the quality with enzymes
and additives.
Pastazym enzyme solution
Numerous test series have demonstrated that the quality
of soft wheat pasta is improved enormously through the
addition of enzymes. Pastazym is MC Mühlenchemie's
multifunctional enzyme solution, and one that is highly
effective even at low usage levels. Depending on the
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raw material, 10 to 30 grams per 100 kg of flour is sufficient
to increase firmness and cooking tolerance, reduce
stickiness and inhibit starch leakage.
Since pasta made from bread wheat usually takes on
a slightly gray color, it is advisable to simulate the rich
yellow color of classic durum wheat pasta by adding a
colorant. Egg white powder is widely used in pasta manufacturing
to improve the pasta's texture and ensure cooking
performance. Additional protein helps by maintaining
high-quality pasta even if the raw material quality is not
consistent. Typically, it is added at levels of up to 3%.
Recent experiments have yielded promising results from
incorporating treatments from the MC Mühlenchemie
Pastazym range at concentrations of 50 to 80 ppm. By this
method, manufacturers can achieve high-quality pasta
with excellent texture and cooking properties while reducing
the reliance on egg white powder.
The per capita consumption
of pasta in Brazil is around 6 kg
per person, indicating a strong
and steady demand for this
versatile food staple.
This innovative approach not only addresses the cost
and supply chain issues associated with egg white powder,
but also aligns with the market's growing demand
for more natural and efficient production methods.
Challenges and solutions
Which enzymes and additives are the best choice in a
particular case? The following overview of the most
common faults in products and the challenges that occur
in the production process may serve as an initial guide
to the highly diverse effects of enzymes and additives.
Problem: Insufficient firmness; high stickiness.
Possible cause: Gluten content of the flour/semolina
December 2024 / World Grain / World-Grain.com
http://www.World-Grain.com
World Grain - December 2024

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