Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality

Area of Science:

• Food Science and Technology
• Cereal Science

Background:

• Pasta is a globally popular food with ongoing development in formulations for enhanced nutritional value.
• Semolina, rich in protein and gluten, is the traditional ideal raw material for dry pasta production.
• Utilizing alternative raw materials necessitates a thorough understanding of processing variables and their effects on pasta quality.

Purpose of the Study:

• To investigate the primary challenges in the pasta-making process.
• To identify key processing variables influencing pasta quality.
• To highlight knowledge gaps requiring further research in pasta production.

Main Methods:

• Comprehensive review of scientific literature over the past twenty years.
• Analysis of the relationship between processing variables and pasta quality.
• Examination of innovations in each stage of pasta processing.

Main Results:

• The interplay between processing variables and pasta quality is critically examined.
• Key innovations proposed for optimizing pasta production steps are identified.
• The influence of various parameters on pasta characteristics is analyzed.

Conclusions:

• Optimizing specific parameters is essential for producing pasta with desired quality attributes.
• Further research is needed to address unknown factors influencing the pasta-making process.
• A holistic understanding of process variables is crucial for redesigning pasta production.