ReviewFoods (Basel, Switzerland)2016
Overview on the General Approaches to Improve Gluten-Free Pasta and Bread.
Review in Foods (Basel, Switzerland), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed.
- Obesogenic habits among children and their families in response to initiation of gluten-free diet.European journal of pediatrics · 2018Trial
- Next-generation gluten-free noodles: integration of hydrocolloids, fibers, and bioactive compounds.Food science and biotechnology · 2026Review
- Rapeseed Protein-Fiber Concentrate as a Novel Ingredient for Pasta Production: Technological and Quality Characteristics.Gels (Basel, Switzerland) · 2026Article
- Development and Optimization of Rice and Teff Based Gluten-Free Mixes for Traditional Algerian Pancakes: Evaluation of Technological Properties, Nutritional Quality, and Sensory Attributes.Foods (Basel, Switzerland) · 2026Article
- Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour.Foods (Basel, Switzerland) · 2026Article
- Bioactive, Functional, and Technological Properties of Gluten-Free Pasta Enriched with Mango (Foods (Basel, Switzerland) · 2025Article
- Development and evaluation of gluten free pasta from brown rice, quinoa, and chickpeas for celiac disease patients.Scientific reports · 2025Article
- Influence of Hydrocolloids on the Cooking Quality and Techno-Functional Properties of Unripe Banana Flour Pasta.Food science & nutrition · 2025Article
- Upcycling defatted rice bran into alginate based noodles via hydrocolloid assisted development and assessment of structural and functional properties.Current research in food science · 2025Article
- Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics.Journal of food science · 2024Article
- Rice-Based Gluten-Free Foods and Technologies: A Review.Foods (Basel, Switzerland) · 2023Review
- A New Approach for the Development and Optimization of Gluten-Free Noodles Using Flours from Byproducts of Cold-Pressed Okra and Pumpkin Seeds.Foods (Basel, Switzerland) · 2023Article
- Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust.Journal of food science and technology · 2023Article
- Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids.Foods (Basel, Switzerland) · 2022Article
- Sorghum Flour Application in Bread: Technological Challenges and Opportunities.Foods (Basel, Switzerland) · 2022Review
- Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids.Polymers · 2022Article
- Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties.Molecules (Basel, Switzerland) · 2022Article
- Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality.Foods (Basel, Switzerland) · 2022Article
- The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.Foods (Basel, Switzerland) · 2021Review
- Glycemic Index Values of Pasta Products: An Overview.Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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