World Grain - September 2021 - 29

up again before serving. To prevent such pasta from
sticking together, it must have very high cooking stability
and firmness. Macarona bechamel, on the other
hand, requires hollow, tube-type pasta that keeps its
characteristic round shape and must not become soggy
despite the high sauce content of the recipe.
Color is an important quality criterion, too. In Egypt
it is common practice to mix soft wheat flour with riboflavin
or other colorants to give the pasta a rich, yellow
color. On the other hand, it would not be acceptable
to consumers for the water-soluble additives to leach
out into the water during cooking, resulting in visible
discoloration. So, the colorant must be permanently integrated
into the dough matrix.
A quality boost for pasta flour
It is essential for the Egyptian milling industry to meet
these challenges. To respond successfully to the increasing
demands of the market, more mills are making
use of the advantages offered by enzymatic flour
treatment. Mühlenchemie is an acknowledged specialist
in this field, and with Pastazym it offers a variable
system of active ingredients that make it possible to
compensate efficiently and cost-effectively for the deficiencies
of soft wheat flour in connection with pasta.
To enable a specific response to the different quality
requirements of the market, Mühlenchemie offers improvers
for both the low-price pasta sector and premium
products. The toolbox is based on specific enzymes
that can be complemented with emulsifiers, colorants
and other additives as necessary. Whether for enzymatic
basic treatment, to permit clean label declaration or
for the premium segment - the Pastazym range has an
upgrading solution to meet every individual need. For
highly price-sensitive pasta products, KosharyZym,
consisting mainly of selected oxidizing agents and colorants,
may be a further interesting option.
For pasta manufacturers that only wish to influence
the color of the pasta, the use of EMCEcolor may be
an economical alternative. This product line contains a
wide choice of water-soluble and fat-soluble colorants
with differing intensity and functionality.
To achieve optimum results in the process of improving
a particular flour, the individual ingredients should
be adjusted precisely to the starting material and the production
plant used. The following overview is therefore
only intended as an initial list of common faults in products
and suggestions for tried-and-tested solutions.
Problem: Insufficient firmness, high stickiness.
Possible cause: Low protein content, poor gluten
quality.
Solution: Use suitable pasta improvers like Pastazym
or KosharyZym to strengthen the protein network and
World-Grain.com / World Grain / September 2021
greatly improve the performance of the flour and the
texture and sensory properties of the cooked pasta.
Problem: Pale color, not yellow enough.
Possible cause: Not enough yellow pigments in the
flour/semolina.
Solution: Use one of the EMCEcolor improvers that
combine natural colorants with vitamins to achieve a
rich yellow color. The individual choice will depend on
the food laws in force.
Problem: Cracks in the dry product; broken pieces.
Possible cause: Low protein content, weak gluten
quality, faulty drying.
Solution: Adjust the drying process (time, temperature,
humidity). Improve the cross-linking of the starch
and protein fractions with Pastazym Pro Nature, thus
increasing the resistance of the dried products to mechanical
stress.
Problem: Specks in the dried pasta.
Possible cause: High-extraction flour; high proportion
of outer layers of the grain.
Solution: Reduce the level of extraction; brighten
the pasta with Pastazym Super Flex.
Problem: Insufficient cooking tolerance; high cooking
losses; cloudiness of the cooking water.
Possible cause: Weak dough structure; loss of starch
during cooking.
Solution: Increase cooking tolerance with Pastazym
Duo Pure to improve the gluten structure and thus reduce
starch losses during cooking. Pastazym Duo Pure
can prevent intensive swelling of the starch grains even
with extremely long cooking times.
Jana Russnak is a product manager with Mühlenchemie. She may be
contacted at jrussnak@muehlenchemie.com.
We want to hear from you - Send comments and inquiries
to worldgrain@sosland.com. For reprints of WG articles,
email reprints@sosland.com.
29
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World Grain - September 2021

Table of Contents for the Digital Edition of World Grain - September 2021

World Grain - September 2021 - Intro
World Grain - September 2021 - 1
World Grain - September 2021 - 2
World Grain - September 2021 - 3
World Grain - September 2021 - 4
World Grain - September 2021 - 5
World Grain - September 2021 - 6
World Grain - September 2021 - 7
World Grain - September 2021 - 8
World Grain - September 2021 - 9
World Grain - September 2021 - 10
World Grain - September 2021 - 11
World Grain - September 2021 - 12
World Grain - September 2021 - 13
World Grain - September 2021 - 14
World Grain - September 2021 - 15
World Grain - September 2021 - 16
World Grain - September 2021 - 17
World Grain - September 2021 - 18
World Grain - September 2021 - 19
World Grain - September 2021 - 20
World Grain - September 2021 - 21
World Grain - September 2021 - 22
World Grain - September 2021 - 23
World Grain - September 2021 - 24
World Grain - September 2021 - 25
World Grain - September 2021 - 26
World Grain - September 2021 - 27
World Grain - September 2021 - 28
World Grain - September 2021 - 29
World Grain - September 2021 - 30
World Grain - September 2021 - 31
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World Grain - September 2021 - 33
World Grain - September 2021 - 34
World Grain - September 2021 - 35
World Grain - September 2021 - 36
World Grain - September 2021 - 37
World Grain - September 2021 - 38
World Grain - September 2021 - 39
World Grain - September 2021 - 40
World Grain - September 2021 - 41
World Grain - September 2021 - 42
World Grain - September 2021 - 43
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