carrying out multi-stage tests on its pilot pasta plant. But the following overview of the most common faults in products and the problems that occur in the production process may serve as an initial guide to the highly diverse effects of enzymes. Problem: Cracks in the dried product; broken pieces. Possible cause: Low protein content; weak gluten quality; unsuitable drying program. Solution: Adjust the drying parameters (time, temperature, moisture). The emphasis here must be on optimizing the stabilization phase. Improve the crosslinking of the starch and protein fractions by adding Pastazym, thus increasing the resistance of the dried products to mechanical stress. Problem: Shade of yellow too pale. Possible cause: Proportion of natural beta carotenoids in the flour/semolina too low. Solution: Add colorants or vitamins to achieve a rich yellow colour. The EMCEcolor range offers a wide choice of coordinated colors. The individual combination will depend on the specific food regulations in force and the requirements of a particular application. Problem: Specks in the dried pasta. Possible cause: The proportion of husks in the flour/ semolina is too high. Solution: Adjust the milling process; use selected enzymes to brighten the flour. Recommended product: Pastazym Super Flex. Problem: Insufficient firmness; high stickiness. Possible cause: Gluten content of the flour/semolina too low; inelastic gluten. Solution: Strengthen the protein network with the aid of an enzyme compound from the new generation of the Pastazym range to boost the performance of the flour and enhance the texture and sensory properties of the cooked pasta. Sven Mattutat is a product manager with Mühlenchemie. He may be reached at smattutat@stern-wywiol-gruppe.de. We want to hear from you - Send comments and inquiries to worldgrain@sosland.com. For reprints of WG articles, email reprints@sosland.com. CLEANING, PARBOILING, DRYING, MILLING, GRADING, SORTING AND PACKAGING EXPERIENCE THE DIFFERENCE aggrowth.comhttp://www.aggrowth.com