Gluten-free pastas: ingredients and processing for technological and nutritional quality improvement

The challenge in the production of gluten-free pasta is in obtaining the technological and nutritional quality already achieved for wheat-based pasta. This review covered the main ingredients and processes used to produce gluten-free pasta, and points to future perspectives for this product. It was found that the ingredients used for technological improvement aimed to reproduce a network with polymers, of the protein type (mainly eggs, pseudo-cereals and legumes), starches (flours and/or isolated starches) and hydrocolloids (gums) for structuring gluten-free pastas. The use of regional raw materials stands out as innovative ingredients that add value and health and at the same time, promote sustainability. For nutritional improvement, those with a high content of proteins and fibers stand out, but studies on enrichment with micronutrients are lacking. For processing, studies are using equipment, mixing times and drying processes similar to wheat-based pasta, with few innovations, except those obtained by thermoplastic extrusion. In conclusion, research with gluten-free pasta needs greater investments to move towards the development of differentiated formulations and processing, as with wheat-based pastas, which has evolved over centuries.

Automated summary

The challenge in producing gluten-free pasta lies in achieving the same technological and nutritional quality as wheat-based pasta. This review examines the main ingredients and processes used to produce gluten-free pasta and suggests future prospects for the product. The use of innovative regional raw materials and high-protein, high-fiber ingredients are key to improving the quality, while thermoplastic extrusion is an innovative processing method.