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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
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Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint.
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Keywords
- agro-industrial by-product
- agro-industrial by-products
- antioxidant activity
- Biology, Life Sciences
- bread fortification
- Cake
- celiac disease
- clean label
- Color
- consumer acceptability
- cooking behavior
- Cultural Studies
- Dietary fiber
- dietary fibre
- dumpling
- durum wheat
- ELISA
- fiber content
- Food & society
- fortified pasta
- Functional foods
- G12 antibody
- gluten analysis
- gluten free pasta
- gluten-free
- gluten-free bread
- glycaemic index
- gnocchi
- grape pomace
- high amylose
- hydration
- hydroxypropyl methylcellulose
- inositol phosphates
- Legumes
- liking predictors
- Mathematics & science
- n/a
- Obesity
- pasta
- pasta quality
- pasta short chain
- phenolic compounds
- phenols
- Prebiotics
- precision harvest
- psyllium
- R5 antibody
- Reference, information & interdisciplinary subjects
- Research & information: general
- resistant starch
- sandwich method
- sensory analysis
- sensory quality
- Society & culture: general
- Society & Social Sciences
- starch digestibility
- sucrose replacement
- Texture
- texture profile
- thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
- thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
- trypsin inhibitors
- xanthan gum
Links
DOI: 10.3390/books978-3-0365-1289-1Editions