EP3525600A1

EP3525600A1 - Mixture, paste-like composition and method for producing soft wheat flour pasta

Info

Publication number: EP3525600A1
Application number: EP17793708.3A
Authority: EP
Inventors: Isabelle Françoise AREKION; Alain Auguste Alphonse POURTHIER
Original assignee: Panzani SAS
Current assignee: Panzani SAS
Priority date: 2016-10-13
Filing date: 2017-10-12
Publication date: 2019-08-21
Also published as: US20190335765A1; MA46650A; CA3038955A1; FR3057440A1; WO2018069658A1; FR3057440B1

Abstract

The invention relates to a mixture intended to be hydrated to form a paste-like composition comprising gluten, for producing pasta, said mixture including a wheat flour composed substantially exclusively of soft wheat flour, a reducing agent and an amylose complexing agent and said flour being the only source of gluten in said paste-like composition. The invention also relates to a gluten-containing paste-like composition, intended to be shaped and dried to form pasta and comprising the above type of mixture and water to hydrate said mixture. The invention further relates to pasta prepared by shaping and drying a paste-like composition of this type, and to a method for the production of same.

Description

MIXTURE, PELLET COMPOSITION AND METHOD FOR MANUFACTURING

PASTA WITH SOFT WHEAT FLOUR

TECHNICAL AREA

The present invention relates to the general field of pasta and processes for their manufacture, and in particular to the field of blends-based beer and pasty compositions comprising gluten used for the manufacture of pasta.

More specifically, the invention relates to a mixture for hydration to form a pasty composition comprising gluten, for the manufacture of pasta, said mixture including a wheat flour composed substantially exclusively of wheat flour.

The invention also relates to a pasty composition comprising gluten intended to be shaped and dried to form pasta.

The invention further relates to a food dough prepared by forming and drying such a pasty composition.

Finally, the invention relates to a method of manufacturing pasta comprising a step of producing a pasty composition comprising gluten, by hydration of a mixture te! than introduced above.

PRIOR ART If pasta, and more particularly dry pasta, are generally made from durum wheat flour or semolina (Triticum durum), it is known to replace all or part of this durum wheat flour with another flour, for example by soft wheat flour (Triticum aestivum). Indeed, the latter, commonly used in bakery and pastry, is often more available than durum wheat flour. Soft wheat flour, however, does not have the same characteristics as durum wheat semolina. In particular, its gluten and therefore protein content is lower than that of durum wheat flour. In addition, it is considered that the actual structure and quality of wheat gluten differs from that of durum wheat gluten. Be that as it may, it is generally observed that soft wheat pasta is often of lesser quality. In particular, pasta with soft wheat flour is in fact generally softer and less elastic after cooking in boiling water than pasta obtained from a flour composed exclusively of durum wheat flour. They also have a lower resistance to cooking and become very disintegrating and sticky in case of overcooking.

In order to overcome these defects, it has been proposed to mix with common wheat flour enzymes, for example of the lipase type, during the elaboration of the pasty pasta composition. Although such a pasty composition offers overall satisfaction, it nevertheless presents certain disadvantages. Indeed, besides the results thus obtained can be perfected, such enzymatic additives are often relatively expensive and complex to implement in an industrial context. In addition, the use of enzymes to correct the defects of a pasty composition formed from common wheat flour tends to impact the color of the pasta thus obtained, which then sometimes generates the need to add additional additives. , such as dyes. In addition, pastes obtained using such enzymatic additives are sometimes considered too brittle after cooking.

SUMMARY OF THE INVENTION

The objects assigned to the invention therefore aim at overcoming the disadvantages set out in the foregoing and at proposing a novel mixture based on bean flour composed substantially exclusively of common wheat flour, and a new pasty composition associated with it, making it possible to easily obtain pasta quality after cooking very close to that of pasta usually made from durum wheat flour, while limiting the use of corrective agents. Another object of the invention is to provide new soft wheat pasta easy to manufacture, all offering before cooking a perfect visual appearance and, after cooking by immersion in boiling water, organoleptic characteristics very close to those of pasta usually made from durum wheat flour, while limiting the use of corrective agents.

Another object of the invention is to propose a new process for manufacturing soft wheat pasta from a pasty composition comprising gluten, which is particularly easy to implement and does not require any specific equipment.

The objects assigned to the invention are achieved with the aid of a mixture intended to be hydrated to form a pasty composition comprising gluten, for the manufacture of pasta, said mixture including a wheat flour composed substantially exclusively of flour. soft wheat, characterized in that it includes a reducing agent and a complexing agent for amylose and in that said wheat flour is the sole source of gluten of said pasty composition. The objects assigned to the invention are also achieved using a pasty composition comprising gluten intended to be shaped and dried to form pasta characterized in that it comprises a mixture according to the above and water to hydrate said mixture.

The objects assigned to the invention are further achieved by means of a pasta made by shaping and drying a pasty composition in accordance with the foregoing.

The objects assigned to the invention are further achieved by means of a method of manufacturing pasta comprising a step of producing a pasty composition comprising gluten, by hydration of a mixture according to the above .

Other objects and advantages of the invention will appear better on reading the description which follows. BEST MODE OF REALIZING THE INVENTION

According to a first aspect, the invention relates to a mixture intended to be hydrated, that is to say to be moistened with an aqueous solution, to form a pasty composition comprising gluten, for the manufacture of pasta. Within the meaning of the invention, here and in what follows is preferably meant by "alimentary paste (s)" an edible product used in human (or even animal) food made at least from a kneaded mixture of flour and water, which can affect very varied shapes, such as for example a form of iame (for example lasagne type), ribbon (for example of the noodle or tagliatelle type), yarn (for example vermicelli type, spaghetti, capellini), hollow tube (for example of the macaroni type, shells), cushions (for example ravioli-type ravioli), or other (eg type farfalles, fiori, fusillis, rotelles, etc. .) - Advantageously, the expression "alimentary pasta" refers more specifically to a cereal specialty, said flour being obtained from at least one cereal, in this case wheat. In any event, the expression "alimentary paste (s)" can not, in the context of the invention, be interpreted from a strictly regulatory point of view, as may be the case in certain countries .

The pasta in question is preferably obtained by kneading without fermentation, shaping and then drying said pasty composition. These pasta are thus, in the sense of the invention but not limiting, dry pasta. Preferably, the pasta concerned by the invention are intended to be cooked by total immersion in a large amount of water brought to a boil, a cooking method that enables them to develop, by means of appropriate chemical reactions and their composition. also suited to this cooking method, their intrinsic organoleptic qualities as well as a particular texture.

For the purposes of the invention, the term "pasty composition" is preferably used to mean a moist intermediate composition, of a consistency that is neither solid nor completely liquid, but on the contrary soft, flexible, intended to be shaped (by example by means of a mold or die) to form pasta wet (or "fresh") foods, then advantageously dried to form dry pasta ready to be cooked by immersion in boiling water.

This mixture includes, as a main ingredient, a wheat flour composed almost exclusively of common wheat flour (Triticum aestivum L subsp. Aestivum or wheat or wheat for breadmaking flour), and therefore does not contain any trace of contamination, of hard boiled flour (Triticum turgidum L. subsp durum). For convenience, the terms "flour" and "semolina" will be used interchangeably in the present description to refer in particular to a durum wheat flour. However, it remains conceivable, without departing from the scope of the invention, that said mixture includes, in addition to said wheat flour, another cereal flour and / or forage.

In a particularly interesting way, the average particle size of this soft wheat flour will preferably be strictly less than about 200 μιτι, more preferably substantially between 40 and 150 μm, and even more advantageously about 100 μm on average. Its particle size dispersion will advantageously be between approximately 40 and 50 μm. Such a selection will thus advantageously make it possible to obtain better penetration of the mixture by the aqueous liquid during the hydration of said mixture, while optimizing the mixing time necessary to obtain an excellent homogeneity of the pasty composition thus obtained. Preferably, said wheat flour will have a protein content on dry extract of between 8 and 11%, preferably less than 10%, for example equal to 9.9%, these proteins preferably coming mainly predominantly from gluten (gliadin glutenin) of the wheat flour in question (for example in the order of 70% to 80% at least). In addition, said wheat flour will preferably be chosen with a relatively high ash content, for example a content of between 0.4 and 0.7% expressed on the dry matter, preferably between 0.5 and 0.6%. .

In comparative tests conducted by the registrant, on the one hand, and durum wheat pasta production and cooking, and on the other hand, it was confirmed that pasta obtained from a mixture comprising a wheat flour composed substantially exclusively of common wheat flour the absence of any improving or correcting agent, serious textural defects compared to pasta obtained from a wheat flour composed substantially exclusively of durum wheat flour. The defects observed in question appeared during the cooking of pasta in boiling water, when the pasty composition is hydrated and the starch it contains is gelatinized to make it digestible. The following explanation of the phenomenon can be advanced. Durum wheat proteins include γ-45 gliadins, which can be considered to participate in the formation of an expandable gluten network. Therefore, the gluten network, which is formed in the pasty composition during its extrusion and which is crosslinked during the drying step which usually follows the shaping step of the pasty composition, is able to contain the swelling. starch grains that accompany the gelatinization of the latter at the time of cooking. Specifically, the uncrosslinked linear chains of amylose, which make up the starch, appear to remain trapped in the gluten network. The pasta thus obtained from durum wheat flour exclusively therefore a priori tend to remain firm and elastic and not sticky even in case of overcooking. On the contrary, soft wheat seems to have a tenacious and less extensible gluten network. This property of wheat gluten can be explained by the presence of highly crosslinked high molecular weight glutenins with numerous intra and intermolecular covalent disulfide bonds. Hydration of the mixture containing the wheat flour to form a pasty composition, and the compression and shaping of the latter by extrusion during the manufacture of pasta seem to provide these glutenins a high mobility allowing them to interact and to increase the size of the aggregates and the number of interactions between the proteins, which would tend to make the network more tenacious, that is to say, more resistant to extension. At the time of cooking such soft wheat pasta, this network of gluten little expandable is highly likely to break under the pressure of swelling starch grains. The pasta will soften and the small linear chains of amylose will be able to escape and diffuse into the cooking water, so that the pasta will become sticky and disintegrating on the surface. In order to overcome this highly undesirable behavior during cooking, the mixture of the invention includes, besides said wheat flour, two particular corrective agents for acting on the one hand on the gluten of the wheat and on the other hand on the starch of the last. Such a strategy tends to go against current practices in the field of pasta manufacturing, where the emphasis is usually on improving the characteristics of gluten and the protein network.

According to the invention, said mixture thus firstly includes a first corrector agent which is a reducing agent, advantageously capable of modifying the gluten properties of common wheat. Preferably, said mixture includes from 0.005 to 1% by weight of such a reducing agent relative to the total weight of the mixture, this content being expressed on the dry matter. Advantageously, this reducing agent is a sulfhydryl reducing agent specifically chosen for its ability to act on high molecular weight glutenins by targeting their thiol (-SH) and disulfide (S-S) groups. This reducing agent will, in particular, reduce the disulfide bonds which structure the glutenins and thus provide extensibility to the gluten network. A te! The sulfhydryl reducing agent may advantageously be chosen from the group formed by sulfur dioxide, sodium metabisulphite, L-cysteine and its hydrochlorides (sodium and potassium salts) and glutathione. Most preferably, L-cysteine and its derivatives (hereinafter referred to as "L-cysteine" for the sake of simplicity) will be particularly preferred since it is a widely used amino acid with relatively well-known effects. and mastered.

The mixture of the invention also includes a second corrective agent which is a complexing agent for amylose, according to a content expressed on a dry matter basis which is preferably between 0.5 and 1% by weight of complexing agent of the amylose. amylose relative to the total weight of the mixture. By forming a complex with the amylose molecules of the starch of soft wheat flour, this second corrective agent will in fact make these amylose molecules insoluble. In synergistic action with the reducing agent described above, this complexing agent for amylose will thus advantageously make it possible to greatly limit, or even prevent, the leaching of the amylose molecules and their diffusion out of the pasta during cooking with boiling water. Advantageously, the complexing agent of amylose is an emulsifier advantageously chosen from the group formed by monoglycerides and diglycerides of fatty acids and esters thereof. Indeed, the amylose molecules are likely to affect a helical structure whose interior is provided with chiipophilic CH groups. Monoacylated lipids of small diameter can thus penetrate inside such a helical structure and bind to it for form a stable and insoluble complex. Preferably, said amylose complexing agent is a soluble emulsifier or at least dispersible in water. Indeed, it has been observed that such emulsifiers are distributed more homogeneously in the pasty composition, during the hydration of the mixture, closer to the wheat flour particles and its amylose molecules. As such, it will thus be possible to advantageously select an amylose complexing agent consisting of monoglycerides which are soluble or at least dispersible in water. In the particularly preferential case where the reducing agent is L-cysteine and the complexing agent of amylose is composed of monoglycerides which are soluble or at least dispersible in water, an optimum in terms of corrective effects seems to be achieved. when the mixture advantageously comprises from 0.03 to 0.1% on dry matter, and preferably 0.06%, of L-cysteine, and from 0.5 to 1% on dry matter, and preferably from 0, 88%, monoglycerides.

Note that, in the case where said complexing agent of amylose is on the contrary a liposoluble emulsifier (for example consisting of monoglycerides), but not soluble or dispersible in water, it may be envisaged to solubilize the latter beforehand in a liquid fatty substance, for example in sunflower, rapeseed or olive oil. By way of example, a mixture may for example be formed from 98.85% of wheat flour, 0.6% of monoglycerides, 0.05% of L-cysteine and 0.5% of oil. of sunflower.

On the other hand, these reducing and complexing agents of amylose are preferably the only correcting agents added to the wheat flour. In particular, said wheat flour is, according to the invention, the sole source of gluten of said pasty composition. In other words, the mixture of the invention, as well as the pasty composition which results after hydration, does not contain any additional source of gluten, for example vital gluten. In addition, said mixture is advantageously devoid of any additional enzymatic agent (lipases, etc.). Also, said mixture, just like said pasty composition obtained after hydration, preferably does not comprise additional proteins which are coagulable at low temperature, such as eggs or other products. Preferably, wheat flour is the only source of protein of said mixture. The licensee has indeed observed in a very interesting and unexpected way, during the iterative test campaigns it has conducted, that you! mixture obtained after hydration of the latter to form a pasty composition, wheat flour pasta composed substantially exclusively of common wheat flour of organoleptic quality after cooking very close to that usually observed for pasta exclusively with durum wheat flour.

The invention also relates, as such, to a pasty composition comprising gluten intended to be shaped and dried to form pasta, as well as a pasta prepared by shaping and drying such a pasty composition. . This pasty composition comprises a mixture as described above and water to hydrate said mixture, which mixture and water are advantageously distributed homogeneously within said pasty composition. The pasty composition of the invention is thus formed by hydration of said mixture, preferably by incorporation of an aqueous liquid into said mixture, this aqueous liquid preferably being composed exclusively of drinking water. Said pasty composition advantageously has a moisture content of between 31 and 32.5%, or between 32 and 32.5% depending on the properties of the wheat flour used and the technical means used. The pasta according to the invention is in turn preferentially neither cooked nor stuffed, nor prepared in another way. It preferably has, once finished and ready to be packaged and marketed, a residual moisture content of between 11 and 13%, preferably between 12 and 12.5%.

The invention also relates, as such, a method of manufacturing pasta, advantageously designed to allow the manufacture of dry pasta as introduced above. Preferably, this method is adapted to an industrial or semi-industrial environment, in particular in terms of the typology of the technical means used, the rate and the volumes considered, and is intended to be implemented with the aid of any means otherwise known in the field of manufacturing industrial or semi-industrial pasta. The method of the invention comprises at least one step of producing a pasty composition comprising gluten, by hydration of a mixture according to the description that has been made previously. As mentioned above, this hydration of the mixture during said preparation step is preferably carried out by progressive incorporation (for example by spraying) of an aqueous liquid into said mixture, which aqueous liquid is preferably exclusively composed of drinking water. . The use of a warm or warm aqueous liquid may allow a faster and more homogeneous diffusion of the latter within said mixture, while reducing the duration of the preparation step. However, the temperature of this aqueous liquid will preferably remain between 25 and 45 ° C, so as not to degrade at this stage the components of wheat flour (and in particular its proteins). Said mixture is thus hydrated until the moisture content of said pasty composition is preferably between 31 and 32.5% or even between 32 and 32.5% depending on the properties of the wheat flour used and the technical means implemented. Once said mixture is hydrated to form said pasty composition, the latter is kneaded without fermentation, for example in a conventional mixer, so as to ensure a perfectly homogeneous hydration of the pasty composition and an optimal distribution of the reducing agent and the complexing agent of amyloidosis in the latter. For the reasons mentioned above, the temperature of the pasty composition during this kneading step will advantageously be maintained below 45 ° C. The duration of the kneading step is preferably between 10 and 30 minutes, but may optionally be lengthened to ensure homogeneous hydration of all wheat flour particles and added correcting agents. Preferably, this kneading step is carried out at ambient atmospheric pressure.

Preferably, said process comprises, prior to the step of producing said pasty composition, a step of preparation of said mixture during which a homogeneous mixture is formed from a wheat flour composed substantially exclusively of wheat flour soft, a reducing agent and a complexing agent of amylose, these wheat flour and reducing agents and complexing being consistent with those described above. During this step, said amylose reducing and complexing agents will preferably be incorporated into wheat flour in the form of powders, said mixture thus formed being thus in the form of a mixture which is advantageously powdery. Of course, however, it is not excluded here that one or the other of said agents can be in liquid form. To facilitate the implementation of, and in particular weighing, the reducing agent and / or the complexing agent of the amylose, the latter may one and / or the other be pre-mixed with flour of wheat or soft wheat starch. As for the wheat flour used, it will preferably have a moisture content of between 11 and 14%, preferably substantially close to 12.5%. Thus, the correcting agents, namely the reducing agent and the complexing agent of amylose, are therefore advantageously intimately mixed with the wheat flour to form a mixture according to the invention before the introduction of the aqueous liquid. hydration. Alternatively, it could be conceivable that the step of producing the pasty composition is instead preceded by a step of preparing an aqueous solution formed of a mixture of water and said correcting agents, which aqueous solution is then gradually incorporated into the wheat flour to hydrate and lead to said pasty composition. However, control of the final moisture content of said pasty composition may be more complex and less fine in this case.

The process of the invention is then advantageously continued by a step of evacuation, for example at a residual pressure of between about 0.1 bar and about 0.25 bar, of the pasty composition previously obtained in order to deaerate the latter and thus to avoid the formation of particularly harmful bubbles during the shaping of the pasty composition according to the invention. The process then preferably comprises a step of compressing said pasty composition. During this step, the paste composition is subjected to mechanical compression in order to promote the formation of the gluten network that it contains. Preferably, this mechanical compression is carried out, for example with an extrusion screw, at a pressure of between 70 and 10 bar approximately, preferably equal to 100 bar approximately. Such compression of the pasty composition tending to heat the latter, a cooling means of the extrusion screw may be provided to ensure that the temperature of the pasty composition advantageously remains below 45 ° C. Then, the compressed pasty composition resulting from the vacuum and compression step is preferably subjected to a shaping step in order to obtain pasta, at this stage wet and raw, that is to say "Fresh" from predefined forms using dies, molds or prints for example. This step is preferably followed by a drying step to form, from said shaped pasty composition, dry pasta which advantageously has a residual moisture content of between 11 and 13%, preferably between 12 and 12%. and 12.5%.

Advantageously used in a conventional industrial dryer for pasta, such as a dryer usually used for the drying of pasta with durum wheat flour exclusively, this drying step is carried out with hot and humid air following, as this is also known for the manufacture of durum wheat pasta, an accurate diagram in several steps and with a specific regulation for each step taking into account the temperature and hygrometry of the drying air. As is well known to those skilled in the art, each type or form of pasta requires a specific drying pattern that takes into account its shape and thickness. This being the case, whatever the type or the form of the pasta that one seeks to manufacture, the method of the invention preferably comprises a pre-drying phase at the end of which the moisture content of said pasta is about 18%, followed by at least one drying phase at the end of which the relative humidity of said pasta is between 11 and 13%, preferably between 12 and 12.5%. Preferably, as will be detailed hereinafter, the conditions of temperature and hygrometry of the air applied during these pre-drying and then drying phases are different.

Of a relatively short duration compared to that of the drying phase, for example of the order of 30 - 45 min, the pre-drying phase aims to quickly remove a large part of the water contained in the pasty composition shaping (typically of the order of 40 - 45%). The water desorption of a pasty composition formed from a mixture exclusively with wheat flour, however, turns out to be faster than that usually observed with durum wheat flour. In order to control the desorption rate and thus avoid any cracking phenomenon and cracking of the dry pasta obtained, the air climate used during this pre-drying phase will be advantageously adjusted by maintaining a humidity level. relatively high air relative to what is usually practiced for durum pasta. More specifically, in the case of "short" pasta (shell-like type, farfalle, fusillis, etc.), said pre-drying phase can be advantageously conducted under a first air temperature kept constant and between 70 and 90 Approximately ° C, preferably close to 80 ° C, and under a first relative air humidity gradually lowered from about 90% to about 80%, preferably from about 85% to about 80 - 81%. The average desorption rate during the pre-drying step can thus be, for example, close to -0.4% humidity per minute, and said first relative humidity rate of air can be maintained for example, about 3% to 5% higher than that usually used for durum pasta.

In the case of "long" pasta (such as spaghetti, capellini, spaghettone, etc.), said pre-drying phase may advantageously be carried out under a first temperature which is gradually increased from 50 ° C. to 75-80 ° C. that is to say that the pre-drying phase will be initiated at a temperature of 50 ° C and then continued while the temperature is gradually increased to 75 - 80 ° C, and under a first humidity level between 70 and 80% approximately.

In addition, it is also advantageously possible to extend the duration of this pre-drying phase, with respect to the corresponding duration usually used for durum wheat pasta, so as to control even more finely the desorption rate water and thus avoid as much as possible any phenomenon of gerce.

At the end of this pre-drying phase, the average moisture content of the pasty composition is thus advantageously lowered to 18%, but there is however still a significant gradient of residual moisture between the surface and the heart of the pasta. the surface being in this case drier than the heart. The drying phase is then advantageously carried out by applying specific conditions to reduce the moisture gradient between the surface and the core of the pasta while reinforcing the protein network created during the compression step.

More specifically, in the case of "short" pasta, said drying phase can be advantageously conducted under a second air temperature kept constant and between 70 and 90 ° C, while being lower than said first temperature (for example between 70 and 78-80 ° C) and under a second relative humidity of the air gradually lowered by 80% about 75%, preferably about 80-81% to about 78%. In the case of "long" pasta, said drying phase may advantageously be conducted under a second air temperature kept constant and between 75 ° C. and 90 ° C., preferably greater than 80 ° C., while being superior at the maximum temperature reached during the pre-drying phase, and under a second relative humidity of the air between 70 and 75% approximately. Thus conducted at high temperature and hygrometry, this drying step not only stabilizes the moisture of pasta obtained but also to cause changes in the gluten network by denaturation of proteins, with a beneficial effect on the texture and the Sticky pasta at the time of final cooking in boiling water. With a preferential duration of about 250 minutes, said drying step may possibly be extended to optimize this effect. At the end of this drying phase, the moisture content of the dry pasta obtained from the pasty composition is thus advantageously lowered to between about 11 and 13%, preferably between 12 and 12.5%, of so as to guarantee their good conservation. (It follows from the above that said pre-drying and drying phases are thus advantageously carried out at high temperature (between 70 and 90 ° C.), as is practiced industrially in the case of durum wheat pasta, and not in very high temperature (that is to say, for example between 95 ° C and 105 ° C), contrary to what is sometimes advocated, especially by manufacturers of industrial dryers, for the manufacture of soft wheat pasta.

Finally, said drying step advantageously furthermore comprises, at the end of this drying phase, a cooling phase during which the air temperature is brought to a temperature close to ambient temperature (typically from order of 20 - 25 ° C). This cooling phase is preferably carried out by suddenly lowering the temperature and the humidity relative air, that is to say very quickly compared to the duration of the preceding drying and drying phases, the relative humidity of the air being however lowered less rapidly than the temperature of the air. air, in order to preserve the integrity of the dry pasta obtained. For example, the air temperature can be lowered by an average of about 1 ° C per minute. In addition, the relative humidity of the air can be lowered by about 0.3% per minute, it being understood that the most influential parameter that should preferably be adjusted is the air temperature.

The method of the invention thus has the major advantage of making it possible to obtain, from a mixture formed of a wheat flour substantially exclusively composed of wheat flour, a reducing agent and an agent. complexing of amylose, pasta having after cooking a quality very similar to that of pasta classically obtained from durum wheat only, without requiring the implementation of specific and complex equipment. Comparative tests for the production of conventional durum wheat pasta and dry pasta with a soft beer from the mixture and composition of the invention, and according to a method which is also in accordance with the invention, have been carried out by the proprietor in order to confirm and measure the improvement provided by the mixture, the pasty composition and the process of the invention. 1 ^st series of tests and analyzes

Firstly, a first homogeneous mixture was prepared from 98.85% of common wheat flour (at 13.60% moisture, 0.52% ash and 10.10% dry matter protein). ), 0.6% water-insoluble monoglycerides, 0.05% L-cysteine and 0.5% sunflower oil, ie 3000 g soft wheat flour, 20 g non-soluble monoglycerides in water, 15 g of sunflower oil and 1.5 g of L-cysteine. This mixture was hydrated with water to form a pasty composition having a moisture content of about 32 - 32.5%, which pasty composition was extruded and shaped by passing through a mold to form pasta spaghetti type food of diameter 1, 55 mm. After drying, the soft wheat pasta thus obtained was compared, before and after baking, with traditional spaghetti pasta made from durum wheat (100% durum wheat flour) and spaghetti pasta made from soft wheat flour (100% soft wheat flour) ) without correcting agents.

The results of this first series of tests are summarized in the tables below.

Comparative analysis of the color of the raw pasta obtained by determining the colorimetric indices L, a, b (CIE system).

Comparative analysis of the mechanical characteristics of the pasta obtained after cooking for T = 9 min in 1 L of water and 7 g of salt, using a texturometer

TA.XT-plus. Spaghetti Spaghetti Spaghetti Format

98.85% of common wheat flour + 0.6% of

100% wheat flour

100% wheat flour monoglycerides +

Ingredients hard

tender 0.05% L-cysteine

(standard reference)

+ 0.5% sunflower oil

Appearance raw 7 5 6

Texture at T 7 2.5 5.5

Texture at 1, 5 T

5.5 0.5 4.5

{Overcooking)

Taste 6 4 5

Tights at 2 T

5 0 4

(Overcooked)

Sensory analysis, expert jury of sensory analyzes, for a cooking time T = 9 min. The sensory judgments are given in the form of increasing notes ranging from 0 to 7 for the raw appearance, the texture at T and the texture at 5 T, and in the form of decreasing notes ranging from 7 to 0 for the tacky character in overcooking at

2 1.

^2nd series of tests and analyzes

In a second step, a series of different homogeneous mixtures was prepared from wheat flour (12.45% moisture, 0.58% ash on dry matter, 9.90% protein on dry matter). from 0.5 to 1.5% water-dispersible monoglycerides and from 0.0% to 0.1% L-cysteine so as to evaluate the influence of the reducing agent and complexing agent content of amyloidosis.

These mixtures were hydrated with water until forming corresponding pasty compositions having a moisture content of about 32 - 32.5%, which pasty compositions were extruded and shaped by passing through a mold to form moldings. pasta type torti. Then, the "fresh" pasta thus obtained was subjected to a drying step according to a drying diagram synthesized in the following table.

Drying diagram.

The table below summarizes the results obtained according to the content of reducing agent and complexing agent of the amylose.

Sensory analysis by an expert jury of sensory analyzes, for a cooking time T = 9 min. Sensory appreciations are given in the form of increasing notes ranging from 0 to 7 for the raw appearance, the texture at T and the texture at, 5 T, and in the form of decreasing notes ranging from 7 to 0 for the tacky character. overcooking at 2 T.

POSSIBILITY OF INDUSTRIAL APPLICATION

The invention finds its industrial application in the manufacture of pasta, and in the preparation of mixtures based on wheat flour and pasty compositions comprising gluten, which can be used for the manufacture of pasta.

Claims

A mixture intended to be hydrated to form a pasty composition comprising gluten, for the manufacture of pasta, said mixture including a wheat flour composed substantially exclusively of wheat flour, characterized in that it includes a reducing agent and a complexing agent for amylose and in that said wheat flour is the sole gluten source of said pasty composition,

2- mixture according to the preceding claim, characterized in that said wheat flour has a protein content on dry extract of between 8 and 11%, preferably less than 10%, for example equal to 9.9%.

3- mixture according to the preceding claim, characterized in that said wheat flour has an ash content of between 0.4 and 0.7%, expressed on the dry matter, preferably between 0.5 and 0.6% .

4. Mixture according to any one of the preceding claims, characterized in that said mixture is free of any enzymatic agent added !.

5. Mixture according to any one of the preceding claims, characterized in that it includes from 0.005 to 1% by weight of reducing agent, and from 0.5 to 1% by weight of complexing agent of the amyloidosis.

6. Mixture according to any one of the preceding claims, characterized in that the reducing agent is a sulfhydryl reducing agent selected from the group formed by sulfur dioxide, sodium metabisulfite, L-cysteine and its hydrochlorides and salts. of sodium and potassium, and glutathione.

7- Mixture according to any one of the preceding claims, characterized in that the complexing agent of amylose is an emulsifier selected from the group consisting of monoglycerides and fatty acid triglycerides and esters thereof,

8- Mixture according to the preceding claim, characterized in that said complexing agent of amylose is a soluble emulsifier or at least dispersible in water. 9- The mixture according to claims 6 and 8, characterized in that said reducing agent is L-cysteine and the complexing agent of amylose consists of monoglycerides soluble or at least dispersible in water.

Mixture according to the preceding claim, characterized in that it includes:

from 0.03 to 0.1% on dry extract, and preferably of 0.06%, of L-cysteine, and from 0.5 to 1% on dry extract, and preferably of 0.88%, of monoglycerides.

11- pasty composition comprising gluten intended to be shaped and dried to form pasta, characterized in that it comprises a mixture according to any one of the preceding claims and water for hydrating said mixture.

12- A food dough prepared by shaping and drying a pasty composition according to the preceding claim.

13- A method of manufacturing pasta comprising a step of producing a pasty composition comprising gluten, by hydration of a mixture according to any one of claims 1 to 10.

14- Method according to the preceding claim characterized in that it comprises a step of evacuation and compression of said pasty composition, the mechanical compression under vacuum being carried out at a pressure between 70 and 110 bar, preferably equal to About 100 bar. 15- The method of claim 13 or 14 characterized in that it comprises a step of shaping said pasty composition followed by a drying step to form pasta from said pasty composition, and in that said drying step comprises a pre-drying phase at the end of which the relative humidity of said pasta is about 18%, followed by a drying phase at the end of which the relative humidity of said pasta is between 11 and about 13%, preferably between about 12 and 12.5%. 16- Method according to the preceding claim characterized in that, said drying step being carried out with hot and humid air,

said pre-drying phase is conducted under a first air temperature kept constant and between approximately 70 and 90 ° C, preferably close to 80 ° C, and under a first relative humidity rate of the air progressively lowered from about 90% to about 80%, preferably from about 85% to about 80%,

said drying phase is conducted under a second air temperature maintained constant and between about 70 and 90 ° C, while being lower than said first temperature, for example between 70 and 80 ° C, and under a second rate of relative humidity of the air gradually lowered from about 80% to about 75%.

17- Process according to claim 15 characterized in that, said drying step being carried out with hot and humid air,

said pre-drying phase is conducted at a first temperature which is progressively increased from 50 ° C. to 75 ° -80 ° C. and at a first moisture content of between 70 and 80% approximately,

said drying phase is conducted under a second air temperature kept constant and between 75 ° C and 90 ° C, preferably above 80 ° C, while being greater than the maximum temperature reached during the pre-phase drying, and under a second relative humidity of the air between 70 and 75% approximately.

18- The method of claim 16 or 17 characterized in that said drying step further comprises, at the end of the drying phase, a cooling phase during which the air temperature is brought to a temperature close to the ambient temperature, said cooling phase being carried out by suddenly lowering the temperature and the relative humidity of the air, the relative humidity of the air being lowered less rapidly than the air temperature.