challenges of wheat substitution and replacement · 2020-02-06 · challenges of wheat substitution...
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Challenges of wheat substitution and replacement
Lutz Popper, Ph.D., Head R & DMühlenchemie GmbH & Co. KGAhrensburg, Germany
LP04012001 Wilmar Seminar, Guilin, November 2018
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El mundo en transiciónEl cambio como la única constante
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Más globalización en el comercio de los granos
Rabo
bank
2017
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Incremento de exportación de granos desdeorígenes no tradicionales, ej. Mar Negro
Rabo
bank
2017
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Comparación de datos reológicos y panificacióndesde diferentes orígenes (2017/18)
0
20
40
60
80
100Protein
Falling Number
Baking Mark
Gluten IndexP/L - Alveograph
WA - Far.
WA - Dough
CWRS 2RussianUkrainianFrench XFrench YFrench Z
0 = valor más bajo100 = valor más alto
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Examen de trigos I
Carga buque Muestra trigo MolinoLab.
Muestra harina Lab reología
Panadería
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ClientePruebas
Recomendación
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El MC Global Wheat Index: Compara tu trigo !http://globalwheatindex.muehlenchemie.de/
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Examen de trigos II
Carga buque Muestra trigo MolinoLab.
Muestra harina Lab reología
Panadería
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Recomendación
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Trigo Hard vs. Trigo SoftEnsayos con aditivación optimizada
Tipo Trigo hard Trigo SoftTratamiento Ascorbico, enzimas Enzima adicional, 140 ppm Volúmen 3h 3,680 mL 3,900 mLVolúmen 4h 4,420 mL 4,720 mL
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Comparación entre CWRS, HRS, HRW y APH
Data CWRS* HRS** HRW** APH**Ash, 14% m.b. % 1.56 1.64 1.55 1.30Falling no. s 390 368 403 400Protein, d.b. % 15.9 16.4 14.1 16.1Wet gluten % 35.8 35.6 29.5 36.0Gluten Index 90 92 93 88Sedimentation mL 49 53 42 63Water absorption % 66 65 59 64Stability min 10.0 11.0 11.2 12.5Alveogram P/L 0.95 0.80 1.00 0.80
* 10 years average** 5 years average
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Variación de aditivos para diferentes trigos
Current wheat HRW HRW HRW APH APH CWRSNew wheat APH CWRS HRS CWRS HRS HRS
Yield ++ - o -- -- oOxidation -- + - ++ ++ oAmylase ++ -- + -- -- oXylanase ++ ++ ++ ++ -- -Glucose oxidase -- + o + ++ o
- Baja reducción o constante + Bajo incremento-- Alta reducción ++ Alto incremento
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Cómo ajustar
Ejemplo 1 : Ajuste por datos reológicosAjuste
Alfa Amilasa
Acido Ascorbico / ADA
Acido Ascorbico / ADAAcido Ascorbico / ADA / Enzimas
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Los valores reológicos no siempre están en sintoníacon los resultados en panificación
LP20181015
0
20
40
60
80
100Protein
Falling Number
Baking Mark
Gluten IndexP/L - Alveograph
WA - Far.
WA - Dough
CWRS 2RussianUkrainianFrench XFrench YFrench Z
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1.) Amasado / FermentaciónDesarolloFuerzaExtensibilidadFermentación
VelocidadEstabilidad
2.) HorneadoOven SpringTostado
3.) Producto finalVolúmenUniformidadMigaApertura
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Cómo ajustar
Ejemplo 2 : Ajuste por resultados de panificación
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1.) Amasado / Fermentación
Desarollo + Amilasa- pH
Fuerza ++ ADA+ Acido Ascorbico0 Glucosa Oxidasa Mejor reducir aditivos que- Amilasa suben la fuerza y no- Proteasa (contraindicada) incrementar los que la bajan
Extensibilidad ++ Xilanasa+ Amilasa0 Glucosa Oxidasa- Acido Ascorbico
-- ADAFermentación
Velocidad + Amilasa Solo ajustar Amilasa
Estabilidad ++ ADA+ Acido Ascorbico+ Glucosa Oxidasa- Amilasa
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Cómo ajustar
Ejemplo 2 : Ajuste por resultados de panificación
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2.) Horneado
Oven Spring + Alfa Amilasa
Tostado + Alfa Amilasa++ Gluco Amilasa
3.) Producto final
Volúmen Fórmula
Uniformidad Fórmula
Miga ++ Abierta : ADA+ Abierta : Acido Ascorbico
++ Cerrada : Lipasa+ Cerrada : Otras enzimas
Greña + Lipasa
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Cómo ajustar
Ejemplo 2 : Ajuste por resultados de panificación
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Fuerza de la masa ++ ADA (observar tenacidad)+ Acido Ascorbico+ Glucosa Oxidasa
Tenacidad ++ ADA+ Acido Ascorbico0 Glucosa Oxidasa- Alfa Amilasa
-- Xilanasa
Extensibilidad ++ Xilanasa+ Alfa Amilasa0 Glucosa Oxidasa+ Acido Ascorbico
++ ADA
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Cómo ajustar
Ejemplo 2 : Ajuste por resultados de panificación
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MC Digital Navigator
www.navigator.muehlenchemie.com
Online
App
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Utilidad adicional usando aditivos (1)
July 2019 (Dar, TZ)Hard wheat: $ 270/tSoft wheat: $ 230/tTreatment: $ 3.92/t
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Utilidad adicional usando aditivos (2)
August 2018 (Dar, TZ)Hard wheat: $ 400/tSoft wheat: $ 300/tTreatment: $ 3.92/t
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Optimization of the Baking Performance (Volume Yield) of a Grist from 3 Wheats
CWRS (fraction)
The sum of all mixture fractions is 100 % (size = 1).
HRW: 0-100 % (fraction size 0…1)CRWS: 0-50 % (fraction size 0…0.5)German: 0-50 % (fraction size 0…0.5)
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Different Targets May Require Different Grists
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CWRS (fraction) CWRS (fraction)
Volume yield Alveograph P/L
710
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Los constantes cambios de calidad y volatilidad de precio hacennecesarios poder ser flexible en la elección del trigoLa decisión en la compra del trigo no debe basarse sólo en el valorde la proteínaUn minucioso análisis del trigo permite eligir el mejor trigo para el fin requeridoCon una buena aditivación se puede reemplazar trigo hard portrigo softEl cambio de trigo es un desafío pero también una oportunidad y posibilidad de ahorroSu proveedor de aditivos es un aliado quien les puede ayudar serflexible y buscar oportunidades
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Resúmen
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Muchas gracias por su atención !