Reduction of cooking losses Not surprisingly, durum wheat pasta showed the lowest cooking losses as determined by centrifugation of the cooking water (leftmost tube in Fig. 3), whereas untreated HRW flour (control) resulted in a much higher sedimentation volume. We assume three possible reasons for the reduced cooking losses: The reduction of the sediments decreased with increasing amounts of the carboxyl esterase Pastazym Plus. These effects seem to improve the binding of starch and protein to the noodle structure, thus reducing the leakage. Fig. 3: Effect of carboxyl esterase (Pastazym Plus) on cooking losses from hard wheat pasta (starch leakage into cooking water) Durum Control 100 Dosage Pastazym Plus (ppm on flour) 200 300