BBM Magazine Issue-Sayı: 48 January-Ocak 2022

50 COVER STORY • KAPAK DOSYASI BBM / OCAK 2022 • JANUARY 2022 gives the pasta made from it a golden yellow colour. Bread flour is a low-cost alternative – but one with disadvantages Although durum wheat’s balanced ratio of protein to starch and its spe- cial gluten characteristics make it the ideal choice for pasta, more and more pasta fac- tories are turning to regular bread flour from soft wheat. Bread flour is a low-cost alterna- tive, and is also more widely available on the wheat market. However, the use of these flours, whose protein content is often only 10-11 per- cent, can negatively affect product quality as well as machine workability. Due to the lower protein and higher starch content of the flour, the dough has lower water absorption capac- ity and tends to clump during processing. The use of soft wheat for pasta also frequently re- sults in problems during drying, and makes it hard for manufacturers to set the ideal drying parameters. Furthermore, the cooked pasta is stickier than durum pasta, has a pale-greyish appearance, a softer bite and a more uneven surface structure. Pastazym boosts pasta quality Mills and pasta makers who don’t want to ac- cept compromises of this nature find that the enzymatic flour treatments from the Pastazym range present an effective solution for improv- ing process and product quality. Even very small amounts of these tailored enzymes and additives can compensate for deficits in raw materials, resulting in pasta flours with high per- formance. The focus is on the quality param- eters of bite, stickiness, stability, cooking loss and colour intensity. Enzymes with different specific effects are used in precise combinations with emulsifiers, vital gluten, natural colours, ascorbic acid and other additives, to greatly strengthen the dough matrix and give it an intense yellow colour. To obtain the best possible results when upgrad- ing pasta flour, the individual ingredients need to be precisely adapted to the characteristics of the starting flour and the processing machin- ery that will be used in making the pasta. With its Pastazyme product range, Müh- lenchemie has been instrumental in bring- ing flour upgrading to the pasta industry. The veren yüksek karotenoid içeriğine sahiptir. Ekmek unu düşük maliyetli bir alternatif olsa da dezavantajları vardır Makarnalık buğdayın dengeli protein/nişas- ta oranı ve özel gluten özellikleri onu makar- na için ideal seçim haline getirse de, giderek daha fazla makarna fabrikası yumuşak buğ- daydan normal ekmek ununa yöneliyor. Ekmek unu, düşük maliyetli bir alternatiftir ve ayrıca buğday pazarında daha yaygın olarak bulunur. Ancak protein içeriği genellikle sadece yüzde 10-11 olan bu unların kullanımı, makine işlenebi- lirliği kadar ürün kalitesini de olumsuz etkileye- bilmektedir. Unun daha düşük protein ve daha yüksek nişasta içeriği nedeniyle, hamur daha