With the addition of SANACEL? add 049, soft wheat represents a very good alternative for the production of pasta, in the experimental setup, SANACEL? add 049 was shown to give the Pest results, as it improves the structure of the dough, increases the cooking strength, prevents starch leakage and improves the coloration. The properties with regard to processing of the dough, further processing such as drying, packaging and finally cooking of the ready-to-eat product were significantly improved and are comparable to pasta made from durum wheat semolina. It was thus confirmed that the use of SANACEL9 products can compensate for the lower gluten content in less expensive soft wheat products. In addition, a fiber enrichment of over 3 was achieved, in addition to the health benefits, this enrichment also leads to the possibility of appropriate marketing claims in the product specification or the finished packaging of the product to make it more attractive to end customers.
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