| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2099852 | Trends in Food Science & Technology | 2013 | 9 Pages |
Defining and optimizing the technological process to improve the sensory and nutritional characteristics of gluten-free (GF) products still represent a challenge for researchers and industry. As regards pasta, several ingredients (modified starch, GF flours, additives) have been used as alternatives to gluten in order to create a starchy network that can withstand the physical stresses of cooking and impart firmness to the cooked product. Moreover, different variations of noodle-making technology have been proposed to simplify the artisan process based on repeated heating and cooling steps, which are difficult to control and monitor. This paper will overview how to replace gluten functionality in GF pasta.
► The strategies used for the replacement of gluten functionality in pasta were reviewed. ► The effects of treatments on raw materials were examined. ► The effects of processing conditions on starch properties and pasta quality were considered.
