Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality
Abstract
:1. Introduction
2. Overview of Research on Pasta
3. Overview of Research on the Pasta-Making Process
3.1. From Dosing to Mixing
3.2. The Effect of Hydration on the Extrusion Process and Pasta Quality
3.3. The Effect of Formulations on Hydration Levels
3.4. New Trends in Hydration Systems
3.5. From Kneading to Shaping
3.6. The Effect of Extrusion Variables on Pasta Quality
3.7. Type of Shaping: Extrusion vs. Sheeting
3.8. Drying
3.9. New Trends in Drying Systems
4. Knowledge Gaps and Perspectives
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Operation | Aim | Intrinsic Parameters Affecting the Dough/Pasta | Extrinsic Parameters Affecting the Dough/Pasta |
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Dosing, mixing and kneading |
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Kneading and shaping by extrusion |
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Drying |
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Bresciani, A.; Pagani, M.A.; Marti, A. Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods 2022, 11, 256. https://doi.org/10.3390/foods11030256
Bresciani A, Pagani MA, Marti A. Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods. 2022; 11(3):256. https://doi.org/10.3390/foods11030256
Chicago/Turabian StyleBresciani, Andrea, Maria Ambrogina Pagani, and Alessandra Marti. 2022. "Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality" Foods 11, no. 3: 256. https://doi.org/10.3390/foods11030256
APA StyleBresciani, A., Pagani, M. A., & Marti, A. (2022). Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality. Foods, 11(3), 256. https://doi.org/10.3390/foods11030256