Food Chemistry

15.5 Pasta Products 741

Table 15.63.Bread varieties

No. Bread variety Formulation

1. Wheat bread At least 90% wheat; middlings less than 10%; occasionally with addition
   (white bread) of dairy products, sugar, shortenings.


2. Wheat mix bread 50–89% wheat, therest rye milling products and other ingredients as under 1.


3. Rye mix bread 50–89% rye, the rest wheatmilling products and others as under 1.


4. Rye bread At least 90% rye flour, up to 10% wheat flour; other ingredients as under 1.


5. Rye whole grain From whole rye meal including also whole kernels, other rye and
   bread wheat products less than 10%.

The flat crisp bread is produced mostly from
whole rye meal with lowα-amylase activity.
The dough is ice-cooled and mixed using
compressors until foaming occurs, then sheeted
and baked for 8–10 min in a tunnel-type oven.
Additional drying reduces moisture by 10–20%
to a level of 5%. In addition to this mechanically
leavened bread, made by mixing air or nitrogen
into the dough, there are crisp breads in which
biological leavening (yeast or rye sour) is used.
Flat bread is also produced in fully automatic
cooker-extruders. The heart of these systems is
represented by single-screw or double-screw ex-
truders with co- or counter-rotating screws. This
is mainly a high-temperature, short-time heating

process. The material is degraded to some extent
(partial starch gelatinization amongst others)
by a combination of pressure, temperature, and
shear forces and then deformed by the nozzle
head plate. The sudden drop in pressure at the
nozzle mouth results in expansion. Water then
evaporates and causes the formation of the
desired light and bubbly structure.
Pumpernickel bread originates from Westphalia.
The sour rye dough, heated in sealed ovens, is
more steam-cooked than baked (cf. Table 15.50).
Prolonged heating considerably degrades the
starch into dextrins and maltose, which are
responsible for the sweet taste. The increased
buildup of melanoidin pigments accounts for the
dark color.

15.4.6 Fine Bakery Products

Until a few years ago, the production of fine
bakery products was the domain of confectioners.
Today, the importance of the industrial produc-

tion of these products has grown substantially. In

general, the process techniques described for the

production of bread can be adapted for fine bak-

ery products. Thus, the relevant machine-building

companies offer practically automatic produc-

tion lines for various fine and stable bakery

products.

15.5 Pasta Products

15.5.1 Raw Materials

Pasta products are made of wheat semolina and

grist (cf. 15.3.1.3), in which the flour extraction

grade is less than 70%, and may incorporate

egg. The preferred ingredient is durum wheat

semolina rather than the soft wheat counterpart

(farina) since the former has better cooking and

biting strengths and also has a higher content of

carotenoids (cf. 15.2.5) which provide the yellow

color of pasta products. In wheat mixtures, the

soft wheat characteristics emerge when the soft

wheat content is higher than 30%. In egg-pasta

products (chemical composition in Table 15.64),

2–4 eggs/kg semolina provide a pasta with

improved cooking strength and color.

Table 15.64.Composition of pastaproducts containing

eggs (4 eggs per 1 kg flour)

Constituent % Constituent %

Water 11 .1 Available 70. 0

carbohydrates

Protein (N× 5 .8) 12.3 Dietary fiber 3. 4

Fat 2 .9 Minerals 1. 0