43-11 |
A new microbial lipase to improve the quality of Oriental noodles and non-durum pasta |
T. M. FORMAN, Technical Services/Cereal Foods, Novozymes North America, Inc., 77 Perry Chapel Church Rd., Franklinton, NC 27525 and C. Lustenberger, Technical Services/Cereal Foods, Novozymes Switzerland AG, Neumatt, Dittingen, CH-4243, Switzerland. Pasta and wheat noodles are food staples in many countries. Although they may differ in their raw materials, processing and in the way they are consumed, they share some similarities in that cooking tolerance, bite characteristics and surface appearance are important quality parameters. Novozymes has introduced a microbial lipase, NOOPAZYMEŽ, that improves the overall quality of Oriental noodles made from low quality flour and pasta made from non-durum flour. Up until recently, the use of exogenous enzymes in the manufacture of noodles and pasta has been limited. The lipase modifies the native lipids in the flour, enabling the formation of lipid-amylose complexes, which, in turn, inhibit the swelling and leaching of amylose during cooking. Differential scanning calorimetry has shown that the addition of the lipase increases the amount of these complexes in pasta by >60%. Data will be presented showing the enzyme's ability to reduce surface stickiness, increase the tolerance to over-cooking by maintaining a desired "al-dente" texture and in the case of white, salted noodles, to improve surface brightness. Light microscopy has been used to demonstrate and L*a*b colorimetry has been used to measure the improved appearance. Texture analysis, by means of measuring cutting force and depth of penetration, has been used to demonstrate increased tolerance to overcooking. The effects of the lipase in both noodles and pasta made from flours of varying quality will be presented.
Session 43, New Products & Technologies: Ingredients
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