The production process of industrial Italian pasta has several benefits. Low-temperature drying is a key ingredient for preventing cracks in thick-walled pasta and improves starch properties. It also prevents non-enzymatic browning.
Here are some tips to help you improve the quality of your pasta production.
Read on to learn more about the advantages of low-temperature drying.
It is the best way to produce pasta with a consistent quality and consistent length.
Low temperature drying prevents cracks in thick-walled pasta
Hygrothermal treatments are applied to make the pasta harder, while the material remains flexible.
The uneven distribution of moisture inside the material causes cracks because it is in a volumetric stress state.
This can cause normal tensile and shear stresses to exceed their limits, and the end result is structural failure.
In this study, low temperature drying was shown to prevent cracks in thick-walled industrial Italian pasta.
Pasta normally has a moisture content of between 31-32%. When it leaves the die, it is in a plastic state.
Because the die action deforms the pasta, the product does not change shape.
Once the pressure is removed, the pasta will change state from plastic to elastic.
As the moisture content goes down to about 22-18%, the pasta will be in a new state and will maintain its shape.
It prevents non-enzymatic browning
In the food industry, it is important to prevent enzymatic browning of industrial Italian pasta.
Browning of food products is a sign of spoilage and a common concern.
Therefore, controlling the activity of browning enzymes is essential.
Generally, enzymes are moderately heat stable.
Therefore, the temperature at which they are rendered inactive is 60 degrees Celsius, which is far too high for produce such as lettuce.
The reaction is facilitated by the presence of oxygen.
However, these gases can be replaced with nitrogen or CO2 during packaging.
Packaging of packaged salad mixes is often lower than the above temperature.
Various factors can lead to browning.
The concentration of phenolic compounds and the amount of active PPO are some of the major factors.
Temperature and oxygen availability of the tissue are also important factors in determining the amount of non-enzymatic browning.
To prevent browning, it is important to use the right temperature and pH.
Moreover, pasta should be kept at room temperature for a longer period of time.
It prevents non-enzymatic browning in artisanal pasta
Non-enzymatic browning occurs when carbohydrate ingredients such as sugar are heated above their boiling point.
This process results in the removal of water from sugars, followed by isomerization and polymerization.
Non-enzymatic browning is one of the most common reasons for food to become bland.
Ammonium salt can prevent this from happening by lowering the temperature of the pasta during the cooking process.
Enzymatic browning can be prevented by adding antioxidants or acidifying agents.
Antioxidants can inhibit enzyme activity by preventing the product from reaching the pH level required for optimum quality.
The optimum pH level for PPO enzymes is between 6.5 and 7.0.
However, there is another simple solution: removing the browning part of the banana. This solution is not expensive.c
It improves starch properties
An effective treatment of starch in pasta dough with enzymes can improve its quality and consistency.
Enzymes in pasta dough can affect starch gelatinization and subsequent properties, which can lead to differences in the texture and cooking properties.
However, enzymes that modify starch are rarely used to improve industrial Italian pasta.
Here are three ways in which enzymes may affect the starch properties of pasta dough.
All three treatments are considered to be promising in their own rights.
The first technique to improve starch properties is through dual modification, which combines physical and chemical methods.
The cross-linked starch possesses better texture and a higher gelatinization temperature.
The second technique, which is called acetylation, enables increased resistance to high temperatures.
The next step is to test the thermal stability of a variety of modified starch. The results are promising.
If proven safe and effective, these techniques will be used widely in industrial Italian pasta production.
It increases energy efficiency
How to make industrial Italian pasta increases energy efficiency?
The chain between the pasta cultivation, processing, and packaging stage is less efficient.
The higher mechanization level in the agricultural phase leads to an increase in energy consumption.
It also results in higher noise and atmospheric pollution. In the cooking phase, no significant differences are found.
However, this phase plays a vital role for the overall process.
The efficiency of production plants and higher yields counterbalance the higher energetic consumption.
Buhler has long provided Barilla with process production solutions.
In the first 50 years, Pietro Barilla ordered his first pasta line from the Buhler plant in Uzwil.
Nowadays, Barilla’s mill in Parma has a host of its machinery and has become a trusted partner along the value chain.
Besides pasta machines, Buhler also supplies durum cleaning equipment, roller mills, and sifters.