Improvement of Pasta and Noodle Flour

Hendrik Moegenburg Mühlenchemie GmbH & Co. KGAhrensburg, Germany

LP04012001

Agenda

Mühlenchemie: the company

Pasta and noodles

Why focus on pasta? Challenges in pasta flour improvement

What quality aspects can we target?

Enzymatic pasta flour improvement

Reduction of oil uptake in instant noodles

Composite flour noodles

Mühlenchemie: the company

We have been providing customized solutions and consultancy to the milling industry for 90 years.

Year of establishment:Registered offices:Ownership:

Specialization:

Market position:Turnover:Number of employees:Exports:

1923 Ahrensburg / HamburgStern-Wywiol Gruppe, Hamburg

Flour improvers Enzymes Vitamin and mineral premixes Technical services

International market leader65 mill. USD120> 110 countries

The company

Pasta & Noodle Production & Consumption globally

Global Annual Production of Dried Pasta.Ten Largest Producers, 2010 (1,000 t)

LP19112012

Total: 13,100

3,247

2,000

1,300858741

560

400

364

325323

2,971Italy

U.S.A.

Brazil

Russia

Turkey

Iran

Egypt

Venezuela

Mexico

Germany

Others

Modif. from UN.A.F.P.A.. Oct. 2011

5

OthersI

USA

BRRUSTR

Global Annual Consumption of Instant Noodles. Ten Biggest Markets, 2011 (1,000 t)

6LP03122012

2548

872

331

294

242

215

212

173

170128

707 China, Hong Kong

Indonesia

Japan

Vietnam

USA

Republic of Korea

India

Thailand

Philippines

Brazil

Others

Modif. from WINA Dec. 2012

PRC, HK

INDJVN

USA

Others

ROK

Total: 5,892

Why focus on pasta?

Pasta in Asia

Production and consumption of pasta in SEA (and also China) arestill low, but on the increase

.. but hardly any durum is being milled in the region

.. which often leaves pasta producers with flour not ideally suitedfor the purpose

.. and translates into an increasing number of requests fortechnical assistance from across the region to bridge perceivedquality gaps

.. while consumbers, although often not accustomed to pasta (in an Italian sense), become more affluent, cosmopolitan anddiscerning while competition among suppliers will only increase.

LP16092010 8

Pasta and Mühlenchemie

LP13082002 9

Enyzmatic improvement of pasta and also noodles is challengingdue to low water activity and lack of dough rest / fermentation

Pasta Manufacturing Process

Jam

es E

. Kru

ger,

Ro

ber

t B

. Mat

suo

an

d J

oel

W. D

ick,

19

96

.“P

asta

an

d N

oo

dle

Tec

hn

olo

gy”

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Noodle-Making Process

11LP21112012

wheat milling flour water, ingredients mixing

Pasta and Mühlenchemie

LP13082002 12

But it is technically possible to use flour additives for improvingpasta flour, and formerly prohibitive costs are becoming less of an issue

As a side effect..

many (though not all) solutions workable for pasta also yieldbenefits when adopted in Asian noodle making

What quality aspects can we target?

Desirable Properties for Noodle Flour and Suitable Improvers

Easy processing

Soft & extensible dough required

Uniform & quick drying

Low water absorption

Tolerance towards moisture from fillings

Firm and closed (uniform) dough structure

Low leaking losses upon cooking

Firm and closed (uniform) dough structure

Low starch damage

High cooking tolerance (low "soakiness")

Firm and closed (uniform) dough structure

Low starch damage

Good protein quality

Enzymes; softening agents

Hemicellulases; cysteine

Enzymes

Hemicellulases

Emulsifiers; hydrocolloids

Monoglycerides; guar gum

Enzymes; vital wheat gluten

Carboxyl esterase; transglutaminase

Enzymes; vital wheat gluten

Carboxyl esterase; transglutaminase

14LP04122012

Properties Improvers

Enzymatic Pasta Flour Improvementusing Carboxyl Esterases

Action of Carboxyl Esterases

LP09052007

Lipases

Phospho-

lipases

Galacto-

lipases

16

Action of Carboxyl Esterases

LP09052007 17

Polar lipids are formed, acting as emulsifiers and interacting withthe gluten

Free unsaturated fatty acids are released, which can be convertedby lipoxygenase (contained in flour naturally) ..

… resulting in the formation of hydroperoxides, which can act asoxidants and lead to protein strengthening and bleaching (oxidationof pigments).

Objectives for pasta / noodle enzymes

Making production of noodles from soft and hard wheat possible

Improving color and brightness

Increasing the firmness of cooked noodles

Enhancing tolerance to overcooking

Reducing oil uptake of fried instant noodles

Reducing drying time of noodles

Improving surface appearance and mechanical stability of dried noodle and pasta products

Reducing of raw material costs.

LP16092010 18

Texture Analyser Test

LP27042011 19

Texture Analyser Test

LP05082002 20

Improvement of Over-Cooking Tolerance with Pastazym

21LP05082002

0.0

0.2

0.4

0.6

0.8

1.0

1.2

1.4

0 2 4 6 8 10

Fo

rce [N

]

Dosage [g/100 kg flour]

5 10

Cooking time

Firmness of Cooked Instant Noodles from Soft Wheat Made with Pastazym

LP05082002

100

101

102

103

104

105

106

107

0 5 10 15 20 25

Fir

mn

ess [%

]

Dosage [g/100 kg flour]

22

Color of Fresh, Uncooked Noodles

23LP05082002

70

72

74

76

78

80

82

84

0 2 4 6 8 10

Dosage [g/100 kg flour]

Co

lor

[L*]

1 24

Hours after

extrusion

Effect of Pastazym on the Color of Dry Noodles from Soft Wheat Flour

24LP16092010

Reference with Pastazym

Effect of Colorants on Noodle Appearance

Pastazym, tartrazin, ß-carotene

Durum wheat Soft wheat

Pastazym, folic acid, ß-carotene

25LP16112012

Durum Colour for Soft Wheat Pasta

26

Pastazym BCN

Pastazym BCT

Pastazym CUR

KRU22042011

Untreated soft wheat flour

Effect of Pastazym CUR on the Colour of Cooked Pasta from Soft Wheat Flour

27

Pastazym CUR reduces the greyish shine of pasta made fromsoft wheat flour

LP27042011

Pastazym CUR 500 ppm Untreated

Effect of Pastazym Cur, Pastazym BCN and PastazymBCT on Firmness of Soft Wheat Noodles

28KRU22042011

+ 40% + 41% + 43%+ 37%

0

50

100

150

200

250

300

soft

wheat flour*

Durum Pastazym

CUR 500 ppm

Pastazym

BCT 200 ppm

Pastazym

BCN 200 ppm

Firm

ne

ss(g

)

Effect of Pastazym Plus on Stickiness of CookedSpaghetti not made from durum semolina

29

*soft wheat flour type 55; protein 12.1%; ash 0.6%; wet gluten 27.6%

LP27042011

0.92

0.94

0.96

0.98

1.00

1.02

1.04

1.06

Pastazym

Dosage: 200 ppm on soft wheat flour*

Pastazym Plus

Sti

ckin

ess

(g·s

)

Reduction of Starch Leaching by Pastazym Plus

Reference Pastazym Plus,

200 ppm

30LP22112012

Cost Advantage by Pastazym Plus in Pasta

Calculation based on January 2012 figures

200 ppm Pastazym Plus

31LP17012012

Properties of the Pastazym Family

32LP02092011

Property Pastazym Pastazym

Plus

Pastazym

BCT

Pastazym

BCN

Pastazym

CUR

Colour -- - +++ ++ ++

Firmness ++ ++ ++ ++ ++

Stickiness -- --- -- -- --

Cost reduction ++ +++ ++ ++ +

- = reduction

+ = increase

Reduction of Oil Uptake into Instant Noodles

Visualization Oil Uptake into Instant Noodles bySudan Red Staining

LP16102012

13 %16 %22 %22 %

20 %21 %

0 % 0 % 0 % 0 %

larger figures = larger reduction of oil uptake

34

Reduction of Oil Uptake into Instant Noodles

LP16102012

negative figures =increased oil uptake

35

-6-4-20

2

4

6

8

10

12

14

16

Fat

red

uct

ion

(%

)

Reduction of Oil Uptake into Instant Noodles by Synergistic Additive Compound

LP30112012 36

20

22

24

26

28

Standard 300 ppm 700 ppm

Fat

Up

take

(%

)

Pastazym FR

Composite flour noodles

Wheat flour substitution by tapioca flour

Improvement of the Colour of Dry Spaghetti from Composite Flour (95% wheat + 5% tapioca flour)

38LP29112012

Untreated

200 ppm PastazymBCT Plus

0.1% EMCEdurBCT ETH

Improvement of the Colour of Dry Spaghetti from Composite Flour (80% wheat + 20% tapioca flour)

39LP29112012

Untreated

200 ppm PastazymBCT Plus

0.1% EMCEdurBCT ETH

Improvement of the Colour of Cooked Spaghetti from Composite Flour (95% wheat + 5% cassava flour)

40LP29112012

Untreated 200 ppm PastazymBCT Plus

0.1% EMCEdurBCT ETH

Improvement of the Texture of Cooked Spaghetti from Composite Flour

41LP29112012

0

50

100

150

200

250

Untreated 200 ppm

Pastazym BCT

Plus

0.1%

EMCEdur BCT

ETH

Untreated 200 ppm

Pastazym BCT

Plus

0.1%

EMCEdur BCT

ETH

Firm

ne

ss(g

)

100% wheat flour 95% wheat + 5% cassava flour

Mühlenchemie GmbH & Co. KG- a member of the Stern-Wywiol Group -

Kurt-Fischer-Str. 5522926 Ahrensburg, Germany+49 4102 202 001

www.muehlenchemie.dewww.stern-wywiol-gruppe.de