New kneading process giving consideration to starch damage

17.10.2000 W. Dintheer, TW3 B

II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000

New kneading process giving consideration

to starch damage



• Optimize utilization of raw materials.

• Optimize porcessing.

• Optimize end product characteristics.

• Maintain constant quality.

• Improve traditional operating methods.







20

35

40

30

25

1011

121310

1415

1600.2

0.40.6

0.81

Water%

Gluten % wet Ash% DM

Protein% DM

Fat % DM

Falling number

Starch damage%Optimalparticle size %

1514

1312

1110

200

400300

500600

0.4

0.6

0.8

1.0

1.2

0

10

15

20

25

100

80

60

40

20

0

Ital. semolina

CH table-grade sem.

CH specialty sem.



Example: Italian semolina (semola di grano duro)

Sample Starch damage g/100 g DM

0.550 - 0.125 mm 4.80 g/100 g DM

0.355 - 0.000 mm 8.10 g/100 g DM

0.250 - 0.000 mm 12.20 g/100 g DM

> 15 % st. dmge. 16.10 g/100 g DM

> 20 % st. dmge. 20.70 g/100 g DM

> 25 % st. dmge. 24.30 g/100 g DM



Example: Swiss table grade semolina

Sample Starch damage g/100 g DM

0.550 - 0.125 mm 4.60 g/100 g DM

0.355 - 0.000 mm 8.50 g/100 g DM

0.250 - 0.000 mm 10.20 g/100 g DM

> 15 % st. dmge. 16.50 g/100 g DM

> 20 % st. dmge. 19.80 g/100 g DM

> 25 % st. dmge. 25.60 g/100 g DM









Cooking test

Sample Cooking loss % DM

Italian spaghetti 4.30 %

Italian 0.550 - 0 mm 4.70 %

Italian 0.355 - 0 mm 4.10 %

Italian 0.250 - 0 mm 4.40 %

> 20 % st. dmge. 5.50 %

> 25 % st. dmge. 5.90 %



Cooking test

Sample Water absorption % DM

Italian spaghetti 169.00 %

Italian 0.550 - 0 mm 166.80 %

Italian 0.355 - 0 mm 165.30 %

Italian 0.250 - 0 mm 163.40 %

> 20 % st. dmge. 143.20 %

> 25 % st. dmge. 137.70 %



• The durum mills have to meet the requirements of the pasta industry in respect of:

– optimal yield– low ash content

– minimum starch damage

• Starch damage exceeding 15 % will also result in mechanically induced gluten damage.

• Reground dry pasta must also be reduced by the proper process to a particle size smaller then 0,350 mm.



• Raw materials smaller than 0,350 mm can be easily and optimally processed within seconds into a homogeneous dough by means of the Polymatik extrusion press with a nicely formed protein framework without requiring intensive kneading.

• Due to short mixing and kneading times there is no decomposition of yellow pigments more yellow products.



• When properly reduced fine semolinas are used, fines will not affect the pasta quality.

• Mechanical gluten damage over 15 % results in a „non creation“ of the desired protein network which cannot be corrected even during drying process.

• Properly reduced semolinas with starch damage levels below 15 % will affect neither processing nor final product quality.

Documents

New kneading process giving consideration to starch damage