title: Overview on the General Approaches to Improve Gluten-Free Pasta and Bread.
abstract: The use of gluten-free products is increasing since a growing number of people are suffering from celiac disease and thereby need gluten-free diet. Gluten is responsible for the visco-elastic characteristics of wheat-based products; therefore, its lack makes the gluten-free products not similar to wheat-based product, with scarce textural properties. This reason constitutes the major industrial limitation. Thus, obtaining good-quality gluten-free products represents a technological challenge. This review reports the main strategies adopted to produce high quality gluten-free pasta and bread. They are mainly obtained by the utilization of specific ingredients (hydrocolloids, proteins or enzymes) to be incorporated into the standard formulation or the adoption of proper technological variables that can enhance above all the functional properties, the texture and the taste.
authors.affiliation: University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy. lucia.padalino@unifg.it.
authors.forename: Lucia
authors.initials: L
authors.lastname: Padalino
authors.affiliation: University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy. amalia.conte@unifg.it.
authors.forename: Amalia
authors.initials: A
authors.lastname: Conte
authors.affiliation: University of Foggia, Services Center of Applied Research-Via Napoli, Foggia 25 71122, Italy. matteo.delnobile@unifg.it.
authors.forename: Matteo Alessandro
authors.initials: MA
authors.lastname: Del Nobile
keywords: bread; enzymes; extrusion-cooking; gluten-free food; hydrocolloids; pasta; proteins; starch; starch gelatinization