titel - iaom-mea.com...1 21st annual iaom conference, cape town, 22-25 nov. 2010 titel • lp0401...

21st Annual IAOM Conference, Cape Town, 22-25 Nov. 20101

Titel

• LP0401

2001


Flour Improvement Update

Dr. Lutz Popper

Mühlenchemie GmbH & Co. KG

Ahrensburg, Germany

•LP02112001


Selected Topics

Sprout-damaged flour

Gluten enhancement

Bug-damaged flour

Noodle flour improvement

Enzymes: carboxyl esterases

Outlook: enzymatic bleaching

3 LP18112010


Sprout Damage

LP18112010

Sprouted wheat, harvest 2010, Germany

D. N

olte

, A

ug

. 2

01

0


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


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


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


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


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


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


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


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


Gluten Enhancement


Low-Protein Flour – Reasons & Effects

Reasons

Wheat variety

Growth conditions

Fertilization

Effects

Low extensibility

Little tolerance

Reduced volume yield

LP05102001


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


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


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


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


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


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


Bug-Damaged Flour


Bug-Damaged Flour – Culprits 1 (Sunn Pest)

LP05102001

www.uvm.edu/~entlab/sunnpest

Eurygaster sp. Eurygaster sp. Gregarius sp.


Bug-Damaged Flour – Culprits 2 (Sunn Pest)

LP28072003

Hikmet Boyacioglu

Aelia sp. Nysius sp.

Howard F. Schwartzwww.uvm.edu/~entlab/sunnpest


Bug-Damaged Wheat Kernels

So

urc

e: P

ete

r C

ate

, A

GE

S V

ien

na

LP30012006


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


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


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


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


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


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


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



32

Alphamalt WT 1: Enzymes, ascorbic acid, pH control

Wheat flour T550, Romania, harvest 2010

Alphamalt WT 1, 0.2 % Without improver

LP18112010



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


Noodle Flour Improvement


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


Pastazym


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


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 [

%]


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]


Mulgaprime 90F -

Flour-grade Destilled Monoglyceride

for Noodle Improvement


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


Effect of Mulgaprime 90F on Pelmeni Structure

Mulgaprime 90F 0.25 % 0 %

LP16042010


Enzymes: Carboxyl Esterases

•LP04012001


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


Lipase






Phospholipase A2

Phospholipase A1

Lyso-phospholipase




Baking; fruit juice






Flavouring; baking


Flavouring; baking

PhytaseRemoves phosphoric acid from


Lipase






Phospholipase A2

Phospholipase A1

Lyso-phospholipase




Baking; fruit juice






Flavouring; baking


Flavouring; baking

PhytaseRemoves phosphoric acid from phytate

Digestibility & bioavailabi lity

LP08122007


Action of Lipolytic Carboxyl Esterases

LP09052007

Lipases

Phospho-

lipases

Galacto-

lipases


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


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]


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


Outlook: Enzymatic Bleaching

49


Basidiomycetes – in vitro Cultivation

LP18112010

R. B

erg

er, 2

009


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


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


Thank You for Your Attention!

IAOM Expo, booth no. 42

www.muehlenchemie.de

titel - iaom-mea.com...1 21st annual iaom conference, cape town, 22-25 nov. 2010 titel • lp0401...

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