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21st Annual IAOM Conference, Cape Town, 22-25 Nov. 20101
Titel
• LP0401
2001
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 20102
Flour Improvement Update
Dr. Lutz Popper
Mühlenchemie GmbH & Co. KG
Ahrensburg, Germany
•LP02112001
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Selected Topics
Sprout-damaged flour
Gluten enhancement
Bug-damaged flour
Noodle flour improvement
Enzymes: carboxyl esterases
Outlook: enzymatic bleaching
3 LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 20104
Sprout Damage
LP18112010
Sprouted wheat, harvest 2010, Germany
D. N
olte
, A
ug
. 2
01
0
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 20105
Reasons for High -Amylase Activity
Sprout damage due to excessive rain falls
prior to harvest
– hidden
– obvious sprouting
Late frost on immature wheat heads
– “green amylase” not re-metabolized
– no visible sign for sprout damage
LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Sprout Damage – Effects
Falling number, gelatinization temperature,
maximum viscosity too low
Insufficient water absorption
Sticky doughs
Weak dough structure
Excessive browning
Coarse pore structure
Crumb structure with lower elasticity
Good shelf-life of crumb softness
6 LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Sprout Damage - Principal Measures
In the flour mill
Lower extraction rates
Keep starch damage as low as possible
In the bakery
Increase acidity by sour dough or acidifiers
Prepare stiffer doughs
Reduce energy input upon kneading
Reduce bench time (safe time for final proof)
Reduce bread improvers with strong enzyme activity
Slightly increase sodium chloride, if possible
7 LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Flour Treatment in Case of Sprout Damage
Oxidation & maturing agents (e.g. ascorbic acid)
− Increase significantly
Enzymes
− Reduce dosage of amylase
− Cautious use of xylanase
− Consider oxidase
Emulsifiers (Datem, mono/di, lecithin)
− Help to reduce stickiness
− Improve dough stability
Enzyme regulators
− Help to control effect of intrinsic enzymes
8 LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 20109
Effect of Enzyme Regulator Rowelit on Falling
Number and Volume Yield
LP18112010
200
220
240
260
280
500
550
600
650
700
0 25 50 75 100 125 150
Fa
llin
g N
um
be
r (s
)
Vo
lum
e y
ield
(m
L/1
00
g)
Dosage Rowelit (g/100 kg flour)
Volume
Falling No.
Wheat flour T55012.6 % protein
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201010
Effect of ROWELIT on Wheat Flour Amylograms
LP04012001
Dosage
(g/100 kg) FN (s) AG (AU) AG (°C)
0 230 185 74.4
50 256 230 75.0
100 270 300 75.9
150 284 400 77.4
200 301 530 78.6
Flour sample 9668
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201011
Correlation of Falling No. & Amylogram
0
100
200
300
400
500
600
700
800
80 100 120 140 160 180
Falling Number (s)
Am
ylo
gra
m M
ax.
Vis
c.
(BU
)
62
63
64
65
66
67
68
69
70
Am
ylo
gra
m G
el. T
em
p.
(°C
)German rye harvest 2000
71 samples, grouped &
averaged by counties
LP22012010
r²=0.97
r²=0.94
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201012
Effect of Rowelit Variants on the Falling Number
LP29042010
0
100
200
300
400
500
Fa
llin
g N
um
be
r (s
)
100
300
Dosage
g/100 kg
Russian wheat,
harvest 2009
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201013
Gluten Enhancement
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201014
Low-Protein Flour – Reasons & Effects
Reasons
Wheat variety
Growth conditions
Fertilization
Effects
Low extensibility
Little tolerance
Reduced volume yield
LP05102001
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201015
Low-Protein Flour – Measures
Blending
Air classification
Finding the best application
Gluten addition
Stabilization of the gluten
- Oxidative treatment
- Enzymes
- Emulsifiers
- Minerals and salts
- Synergistic proteins & polymers
LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201016
Gluten Enhancer – US Sandwich
Null A B
Basic treatment
BX 350 ppm
SSL 4,000 ppm
Sample No. Null A B C
EMCEvit C (%) - 3 1.5 -
EMCEglutenPlus(%) - - 0.08 0.10
Vol. yield (ml/100 g flour) 840 910 920 910
Costs (USD/t flour) 83.2 47.9 10.9Null C
LP02112008
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201017
Farinographs with EMCEglutenPlus Gluten Enhancer –
Basic Treatment: SSL and Alphamalt BX
0
500
0 5 10 15 20Time (min)
Resis
tan
ce (
BU
)
Untreated
Basic treatment(1)
VWG 1.5%, GPlus 0.1% (A)
VWG 1.5%, GPlus 0.1% (B)
VWG 1.5%, GPlus 0.1% (C)
VWG 3%
(1) Basic flour treatment:
SSL, 4,000 ppm
Alphamalt BX, 350 ppm
GPlus=EMCEglutenPlus
LP02112008
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201018
Gluten Enhancer – Venezuela Baguette,
16-19 h Fermentation, 10% Protein
Sample No. Null A B C D E F G
EMCEvit C(4) (%) - 3 1.5 1.5 0.75 - - -
EMCEglutenPlus (5) (%) - - 0.08 - 0.04 0.10 0.20 0.30
Vol. yield (ml/100 g flour) 550 690 680 620 650 685 750 800
Costs (USD/t flour) 81.8 49.6 40.9 20.9 10.9 21.8 32.7
Null A B
Null C D
E F G
Basic treatment
Oxem 100(1) 40 ppm
C 100-K(2) 20 ppm
A 14888(3) 150 ppm
LP02112008
(1) Azodicarbonamide(2) Ascorbic acid(3) Enzyme compound(4) Vital wheat gluten(5) Gluten enhancer
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201019
Gluten Enhancer – Venezuela Baguette,
16-19 h Fermentation, 12% Protein
Null A B
C D E
Sample No. Null A B C D E
EMCEvit C(1) (%) - 3 1.5 - - -
EMCEglutenPlus (5)(%) - - 0.08 0.10 0.20 0.30
Vol. yield (ml/100 g flour) 580 635 730 670 700 750
Costs (USD/t flour) 81.8 49.6 10.9 21.8 32.7
LP02112008
Basic treatment
Oxem 100(1) 40 ppm
C 100-K(2) 20 ppm
A 14888(3) 150 ppm
(1) Azodicarbonamide(2) Ascorbic acid(3) Enzyme compound(4) Vital wheat gluten(5) Gluten enhancer
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201020
Gluten Enhancer Benefits
Dosage only 400 – 3,000 ppm
Can replace 50% and more of added gluten
Upgrades low protein flour
Boosts vital wheat gluten function
Does not interfere with standard flour treatment or
bread improvers
Improves rheological and baking properties
Lable-friendly
LP02112008
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201021
Bug-Damaged Flour
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201022
Bug-Damaged Flour – Culprits 1 (Sunn Pest)
LP05102001
www.uvm.edu/~entlab/sunnpest
Eurygaster sp. Eurygaster sp. Gregarius sp.
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201023
Bug-Damaged Flour – Culprits 2 (Sunn Pest)
LP28072003
Hikmet Boyacioglu
Aelia sp. Nysius sp.
Howard F. Schwartzwww.uvm.edu/~entlab/sunnpest
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201024
Bug-Damaged Wheat Kernels
So
urc
e: P
ete
r C
ate
, A
GE
S V
ien
na
LP30012006
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201025
Bug-Damaged Flour – Reasons
Infestation on the field - Sunn pest
(Eurygaster integriceps, Eurygaster maura,
Aelia acuminata, Aelia rostrata, Nysius huttoni)
Secretion of digestive enzymes into the grain
(and into the stem ?)
Gluten degradation during dough preparation
LP10092003
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201026
Bug-Damaged Flour – Effects (1)
LP28072003
Wheat grain: almost invisible dark spots
(punctures) surrounded by lighter circles
Some grains shriveled or lighter, but hectoliter
weight mostly unchanged
Falling number normal
Sedimentation almost normal
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201027
Bug-Damaged Flour – Effects (2)
LP28072003
Gluten index lower, close to normal
Swelling index lower
Extracted gluten liquefies upon resting
Farinograph: very low stability, narrow curve
Sticky & runny doughs with low resistance
Low baking performance
Bitter taste
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
0
20
40
60
80
100
120
0 20 40 60 80 100
Resis
tan
ce (
mm
)
Extension (mm)
28
Bug-Damaged Flours – Rheology
LP18112010
0
20
40
60
80
100
120
0 20 40 60 80 100
Resis
tan
ce (
mm
)
Extension (mm)
0
500
0 5 10 15 20 25 30
Resis
tan
ce (B
U)
Time (min)
Min
Max
Mean
0
100
200
300
400
500
600
700
800
900
1000
0 50 100 150 200
Resis
tan
ce (
BU
)
Extension (mm)
45' (1)
45' (2)
90' (1)
90' (2)
135' (1)
135' (2)
0
100
200
300
400
500
600
700
800
900
1000
0 50 100 150 200
Resis
tan
ce (
BU
)
Extension (mm)
45' (1)
45' (2)
90' (1)
0
500
0 5 10 15 20 25 30
Resis
tan
ce (B
U)
Time (min)
Min
Max
Mean
Romania,
harvest 2009
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201029
Comparison of Bug-Damaged with Protease-
Treated Flour in the Farinograph
LP019112010
Bacterial protease for
biscuits & crackers
Alphamalt BK 5020
50 g/100 kg
Flour from insect
damaged wheat
Lebanon 1998
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201030
Conditioning at increased moisture & temperature (?*)
Blend with sane flour but reduce damaged part
to a minimum
Reduce dough resting times to a minimum
Use improvers that
a) strengthen the gluten
b) block the insect enzymes
c) improve overall baking properties
Choose suitable application: e.g. biscuits,
crackers or wafers
Bug-Damaged Flour – Measures
LP22112010
* e.g. Berlin, E. 1936. Die Mühle, 73(5), 129-130, or
Kretovich, VL, 1944. Cereal Chem. 21(1), 1-17
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Reducing the Effects of Bug Damage (1)
31
Alphamalt BE 19124: Enzymes, maturing agents
Wheat flour T800, Romania, harvest 2009
BE 19124, 0.12 % no improver BE 19124, 0.06 % no improver
100 % bug-damaged flour 50 % bug-damaged flour
50 % sound flour
LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Reducing the Effects of Bug Damage (2)
32
Alphamalt WT 1: Enzymes, ascorbic acid, pH control
Wheat flour T550, Romania, harvest 2010
Alphamalt WT 1, 0.2 % Without improver
LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Reducing the Effects of Bug Damage (3)
33
Alphamalt WT 1: Enzymes, ascorbic acid, pH control
Wheat flour T550, Bulgaria, harvest 2010
WT 1, 0.2 % No improver WT 1, 0.3 %
LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201034
Noodle Flour Improvement
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201035
Desirable Properties for Noodle Flour
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
LP19042010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201036
Pastazym
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201037
Advantages of Pastazym for Noodles
Improves color and brightness of dry and cooked noodles
Increases firmness of cooked noodles
Enhances overcooking tolerance
Reduces oil uptake of fried instant noodles
Reduces drying time of noodles
Improves surface appearance
Enhances mechanical stability of dried noodles
Reduction raw material costs
LP14022010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201038
Firmness of Fresh, Uncooked Noodles
LP05082002
100
105
110
115
120
125
130
0 10 20 30 40
Pastazym [g/100 kg flour]
Fir
mn
ess [
%]
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201039
Improvement of Over-Cooking Tolerance
with Pastazym
LP05082002
0,0
0,2
0,4
0,6
0,8
1,0
1,2
1,4
0 2 4 6 8 10
Dosage [g/100 kg flour]
Fo
rce [
N]
5 10
Cooking time
[min]
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201040
Mulgaprime 90F -
Flour-grade Destilled Monoglyceride
for Noodle Improvement
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201041
Advantages of Mulgaprime 90F
Improves dough handling properties
Enhances tolerance towards drying-out
Strengthens dough structure of fresh noodles
Improves the tolerance towards moisture from
fillings
Reduces crack formation
Increases cooking tolerance
LP16042010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201042
Effect of Mulgaprime 90F on Pelmeni Structure
Mulgaprime 90F 0.25 % 0 %
LP16042010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201043
Enzymes: Carboxyl Esterases
•LP04012001
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201044
Esterases and Their Applications in Food
Enzyme Reaction Catalysed Applications
Lipase
(triacylglycerol lipase)
Splits fats and lipids into fatty acids
and glycerol or other alcohols
Maturing of cheese; emulsifier production;
interesterification of fats; baking
Phospholipase A2
Phospholipase A1
Lyso-phospholipase
Hydrolyses phospholipids (lecithin)Improvement of emulsifying power (e.g. egg yolk); degumming
Galactolipase Splits fatty acids off galactolipids Improvement of emulsifying power; baking
Acetyl esteraseSplits off acetyl groups, e.g. from pectin or xylan
Baking; fruit juice
Pectin esterase Splits methyl groups off pectinClarification of fruit juice; gel formation;
stabilizing of fruit
Exo- and endonucleasesSplits nucleic acid between phosphate and nucleobase
Flavour; yeast extract
Feruloyl esteraseSplits off ferulic acid, e.g. from wheat xylans
Flavouring; baking
Coumaroyl esteraseSplits off cumaric acid, e.g. from wheat xylans
Flavouring; baking
PhytaseRemoves phosphoric acid from phytate
Digestibility & bioavailabi lity
Enzyme Reaction Catalysed Applications
Lipase
(triacylglycerol lipase)
Splits fats and lipids into fatty acids
and glycerol or other alcohols
Maturing of cheese; emulsifier production;
interesterification of fats; baking
Phospholipase A2
Phospholipase A1
Lyso-phospholipase
Hydrolyses phospholipids (lecithin)Improvement of emulsifying power (e.g. egg yolk); degumming
Galactolipase Splits fatty acids off galactolipids Improvement of emulsifying power; baking
Acetyl esteraseSplits off acetyl groups, e.g. from pectin or xylan
Baking; fruit juice
Pectin esterase Splits methyl groups off pectinClarification of fruit juice; gel formation;
stabilizing of fruit
Exo- and endonucleasesSplits nucleic acid between phosphate and nucleobase
Flavour; yeast extract
Feruloyl esteraseSplits off ferulic acid, e.g. from wheat xylans
Flavouring; baking
Coumaroyl esteraseSplits off cumaric acid, e.g. from wheat xylans
Flavouring; baking
PhytaseRemoves phosphoric acid from
Enzyme Reaction Catalysed Applications
Lipase
(triacylglycerol lipase)
Splits fats and lipids into fatty acids
and glycerol or other alcohols
Maturing of cheese; emulsifier production;
interesterification of fats; baking
Phospholipase A2
Phospholipase A1
Lyso-phospholipase
Hydrolyses phospholipids (lecithin)Improvement of emulsifying power (e.g. egg yolk); degumming
Galactolipase Splits fatty acids off galactolipids Improvement of emulsifying power; baking
Acetyl esteraseSplits off acetyl groups, e.g. from pectin or xylan
Baking; fruit juice
Pectin esterase Splits methyl groups off pectinClarification of fruit juice; gel formation;
stabilizing of fruit
Exo- and endonucleasesSplits nucleic acid between phosphate and nucleobase
Flavour; yeast extract
Feruloyl esteraseSplits off ferulic acid, e.g. from wheat xylans
Flavouring; baking
Coumaroyl esteraseSplits off cumaric acid, e.g. from wheat xylans
Flavouring; baking
PhytaseRemoves phosphoric acid from phytate
Digestibility & bioavailabi lity
LP08122007
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201045
Action of Lipolytic Carboxyl Esterases
LP09052007
Lipases
Phospho-
lipases
Galacto-
lipases
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201046
Lipids in Wheat Flour
Total lipids* 1,280
Non-polar lipids 457
Polar lipids 823
Phosphatides (lecithin) 250
Phosphatidyl acid 30
Phosphatidyl glycerol 51
Phosphatidyl cholin 27
Phosphatidyl ethanolamine traces
Phosphatidyl serine 15
Lyso-phosphatidyl cholin 117
Lyso-phosphatidyl ethanolamine 10
Galactolipids 249
Other polar lipids 320
*mg/100 g wheat flour 0.405 % ash
LP03072002
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201047
Effect of Wheat Lipids on Volume Yield of
Defatted Wheat Flour
LP04072002
Mo
dif. fr
om
Ma
cR
itch
ie &
Gra
s,
19
73
polar lipids
total lipids
non-polar lipids
volume prior to baking
600
660
530
460Bre
ad
vo
lum
e[m
l/1
00
g f
lou
r]
0 0.6 0.9 1.2 1.5 1.8 2.1 2.4 2.70.3 3.0
Re-added wheat lipid [g/100 g flour]
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201048
Effect of Dosage and Proof Time on Baguette
Rolls with Alphamalt EFX Super0 ppm 10 ppm 25 ppm 50 ppm
•1.5 h,
normal proof
•2 h,
over-proof 1
•2.5 h,
over-proof 2
743 748 787 856
803 852 882 935
863 937 965 1015
Basic treatment:
FAA, 1 SKB/g
ADA, 40 ppm
Asc., 160 ppm
SSL, 0.3 %
Volume yield,
mL/100 g flour
LP01062007
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 2010
Outlook: Enzymatic Bleaching
49
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201050
Basidiomycetes – in vitro Cultivation
LP18112010
R. B
erg
er, 2
009
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201051
screening for β-
carotene bleachening
screening for
enzyme activity
SNL agar plate with
β-Carotene emulsion
Detection
Laccase: ABTS
Peroxidase: Pyrogallol / H2O2
Tyrosinase: p-Cresole
Lipase: α-Naphthyl decanoate
Esterase: α-Naphthyl acetate
Degradation of Carotenoids – Screening for
Suitable Basidiomycetes
LP18112010
R. B
erg
er, 2
009
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201052
Lipoxygenase – Bleaching of Lutein in Dough
30
31
32
33
34
35
36
37
38
39
40
0.5 1.0 2.0 3.0
Resting time (h)
Hu
nte
r b
(ye
llo
w)
Reference
LOX 2
LOX 9
LOX 2 = 5 u/mL 3.0 u/kg
LOX 9 = 2 u/mL 1.2 u/kg
300 g flour, 196 mL water, 4 g Lutein
LP18112010
21st Annual IAOM Conference, Cape Town, 22-25 Nov. 201053
Thank You for Your Attention!
IAOM Expo, booth no. 42
www.muehlenchemie.de