Durum wheat is the ideal raw material for pasta, but bread flours from soft wheat are finding more and more use as alternatives. Despite their disadvantages for making pasta, their lower prices and higher availability are compelling arguments. Their deficits can be overcome with the right treatment.
Jana Russnak
Head of Pasta Applications
Mühlenchemie
Durum wheat (Triticum durum) is the preferred grain for pasta. Making pasta of high quality in terms of texture, colour, flavour and appearance requires the right manufacturing processes, and especially the right choice of raw materials. Durum wheat differs from normal soft or common wheat (Triticum aestivum) by virtue of its glassy, very hard consistency. It is normally milled into semolina, preventing major damage to the starch. This semolina is also called durum semolina, and has a somewhat coarse particle size, which makes it ideal for the manufacture of pasta and couscous.
Durum wheat is the first choice for pasta
Another property of durum wheat is its comparatively low starch content, combined with a high content of gluten proteins that have a particularly firm structure. This is due to the special structure of the gluten proteins and the ratio of the glutenin and gliadin protein fractions, which have a major influence on the final product. They give the pasta its slow but sustained water absorption, and thereby its firm bite. Furthermore, the starch grains are not washed out as easily during cooking, so the pasta retains its shape and doesn’t get sticky. In addition, durum wheat has a high carotinoid content, which gives the pasta made from it a golden yellow colour.
Bread flour is a low-cost alternative – but one with disadvantages Although durum wheat’s balanced ratio of protein to starch and its special gluten characteristics make it the ideal choice for pasta, more and more pasta factories are turning to regular bread flour from soft wheat. Bread flour is a low-cost alternative, and is also more widely available on the wheat market. However, the use of these flours, whose protein content is often only 10-11 percent, can negatively affect product quality as well as machine workability. Due to the lower protein and higher starch content of the flour, the dough has lower water absorption capacity and tends to clump during processing. The use of soft wheat for pasta also frequently results in problems during drying, and makes it hard for manufacturers to set the ideal drying parameters. Furthermore, the cooked pasta is stickier than durum pasta, has a pale-greyish appearance, a softer bite and a more uneven surface structure.
Pastazym boosts pasta quality
Mills and pasta makers who don’t want to accept compromises of this nature find that the enzymatic flour treatments from the Pastazym range present an effective solution for improving process and product quality. Even very small amounts of these tailored enzymes and additives can compensate for deficits in raw materials, resulting in pasta flours with high performance. The focus is on the quality parameters of bite, stickiness, stability, cooking loss and colour intensity.
Enzymes with different specific effects are used in precise combinations with emulsifiers, vital gluten, natural colours, ascorbic acid and other additives, to greatly strengthen the dough matrix and give it an intense yellow colour. To obtain the best possible results when upgrading pasta flour, the individual ingredients need to be precisely adapted to the characteristics of the starting flour and the processing machinery that will be used in making the pasta.
With its Pastazyme product range, Mühlenchemie has been instrumental in bringing flour upgrading to the pasta industry. The company’s innovative compounds and enzyme systems are developed in the Pasta Lab at the Stern-Technology Center in Ahrensburg near Hamburg, Germany. Here, applications technologists can replicate the complex interplay of processing technology, recipe and flour treatment under near-industrial conditions. At its heart is a production and drying system by Italian manufacturer Pavan, which permits the simulation of industrial processes at laboratory scale. Thanks to this combination of raw materials knowledge and processing expertise, Mühlenchemie is uniquely positioned to develop the ideal system solution for every customer’s flour and every requirement.
FAQs
Bread flour has a higher protein content than regular flour, ordinarily around 12-14%, contrasted with 10-12% in regular flour. This higher protein content gives bread flour its trademark strength and versatility, which is attractive for making bread yet may not be great for pasta.
What are the advantages and disadvantages of bread flour? ›
Because it's a “strong” flour, it's excellent for chewy bagels, artisan-style sourdough bread and anything else that needs structure and height. It also adds a delightful chewy texture to the finished product. Bread flour is also a “thirsty” flour, which means it absorbs more water than low protein flour.
Does bread flour make better pasta? ›
Using the “00” gives the silkiest, softest pasta while bread flour will give you more of a satisfying chew, and all-purpose lands you squarely in the middle. Because flour absorbs liquid differently depending on its age and the humidity in the air, consider these amounts as a guide and not as the law.
Is pasta wheat different from bread wheat? ›
Durum wheat and common wheat have similar nutritional profiles. However, due to differences in genetic makeup, durum wheat is best used to make pasta, while common wheat is more suitable for making bread.
What is the best flour to use for homemade pasta? ›
Pasta dough also needs some plasticity for it to be moulded into all of those wonderful shapes. All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour.
What flour do Italians use for pasta? ›
Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.
What happens if you replace bread flour with all-purpose? ›
Bread Flour Substitute
You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.
When not to use bread flour? ›
Using bread flour in place of all-purpose flour is tricker. If you're baking high-hydration bread—like a sourdough boule or pan de cristal—which requires a high protein content to develop its gluten network, Shilpa doesn't recommend it. “The resulting loaf will be tight-crumbed and a bit squat,” she says.
What are the cons of wheat flour? ›
Wheat has a number of potential downsides. These include allergy, worsened IBS symptoms, wheat intolerance, and antinutrient content.
Is it better to make pasta with whole egg or yolk? ›
The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.
Too much flour makes the pasta tough. Not enough will result in runny lumps that are impossible to roll through pasta maker.
Is semolina or 00 flour better for pasta? ›
The semolina flour adds a bit more structure to the dough, which is helpful for shapes like garganelli or farfalle where you want the pasta to “stand up.” You could replace the semolina flour with equal parts 00 flour for a more tender and soft dough, which could be good for something like tagliatelle.
Is 100% durum wheat the same as 100% whole wheat? ›
If the label says only "durum wheat," it means the germ and bran of the grain may be missing, and you're not getting the benefits of the whole grain.
What is healthier, rice, pasta or potatoes? ›
Of rice, pasta, potatoes, and bread, potatoes are the healthiest of these starchy and complex carbohydrate foods. This is because potatoes are dense in nutrients, containing essential minerals, vitamins, and other micronutrients. Potatoes are also high in fiber, helping to satiate hunger and regulate blood sugar.
Is pasta made from wheat healthy? ›
Switching over to whole grain pasta and other wheat products is beneficial to your overall health. It helps in the following ways: Improves your digestive health. Helps lower your risk of heart disease, stroke, obesity, and more.
What happens if you use bread flour instead of all purpose? ›
Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.
What is a good substitute for pasta flour? ›
Almond flour has been a game changer for many of my baking recipes, and it's been a fantastic alternative to flour in homemade pasta. I've been meaning to share an almond flour pasta recipe for quite some time. It's quite different from my keto pasta, which doesn't have any flour or grains in it at all.
What is the difference between bread flour and 00 flour? ›
Bread flour is usually made from red wheat, which creates gluten that is strong and elastic, and this makes for a chewy, bread-like base. 00 flour is made from durum wheat, which creates gluten that is strong but not very elastic, and this makes the traditional thin and crispy Neapolitan crust.
Is bread flour the same as high grade flour? ›
High Grade Flour
Sometimes also called 'bread flour', 'strong flour' or 'baker's flour' and is made from semi-hard wheat. It has a medium to high protein content and is used for breads as it helps to create elasticity in bread.
