AHRENSBURG, GERMANY — MC Mühlenchemie now offers enzyme systems in its Pastazym HighProtein series that are designed specifically for producing pasta with protein content of 18% or higher.
Both the amount and the source of protein may affect pasta negatively, according to the Ahrensburg-based company. Protein sources like wheat germ and legumes may overpower pasta flavor and alter color. Other potential issues are unstable dough, difficult extrusion, susceptibility to breaking, rough or matte surfaces, sticky texture, and variable cooking stability. The MC Mühlenchemie enzyme systems address the issues by stabilizing the protein network, reducing stickiness, improving surface quality and cooking tolerance, and contributing to sensory quality.
"At protein contents up to about 22% the challenges can generally be dealt with using targeted enzyme technology, making additional support of the gluten network beneficial," said Jana Russnak, head of pasta applications at MC Mühlenchemie.