new kneading process giving consideration to starch damage
DESCRIPTION
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. Gluten % wet. Ash% DM. 40. 0.4. 35. 0.6. Protein% DM. 30. - PowerPoint PPT PresentationTRANSCRIPT
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
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• Optimize utilization of raw materials.
• Optimize porcessing.
• Optimize end product characteristics.
• Maintain constant quality.
• Improve traditional operating methods.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
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.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
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
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
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
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
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 %
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
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 %
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• 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.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• 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.
17.10.2000 W. Dintheer, TW3 B
II World Pasta CongressIsla Margarita / Venezuela October 24 - 27, 2000
• 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.