ReviewFoods (Basel, Switzerland)2022
Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
29 citing papers in PubMed.
- Rheological, Microstructural, and Physicochemical Characterization of Pasta Fortified with Carrot Pomace: A Comparative Study of Wheat Types and Carrot Varieties.Foods (Basel, Switzerland) · 2026Article
- Application of a D-Optimal Mixture Design for the Development and Optimization of a Pasta Enriched With Pumpkin Products.Journal of food science · 2026Article
- Compositional and Techno-Functional Profile of Pregelatinized Plant-Based Flours: Comprehensive Characterization Through Principal Component Analysis.Plant foods for human nutrition (Dordrecht, Netherlands) · 2026Article
- Valorizing Oregano Distillation Wastewater in New Pasta Formulations: Physical, Sensory and Chemical Characteristics.Foods (Basel, Switzerland) · 2026Article
- Processability of Ancient Wheats for Novel Value Chains and Agro-Food Biodiversity.Foods (Basel, Switzerland) · 2026Article
- Study of the Drying Kinetics on the Nutritional and Technological Quality of Dried Pasta Enriched With Coffee Pulp Flour.Journal of food science · 2025Article
- Physiochemical Characterization and Antioxidant Potential of Sorghum and Cork Oak as Valuable Additives to TraditionalFoods (Basel, Switzerland) · 2025Article
- The Effect of the Incorporation Level ofMolecules (Basel, Switzerland) · 2025Article
- Development and quality evaluation of high-protein gluten-free pasta formulations.Scientific reports · 2025Article
- Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Foods (Basel, Switzerland) · 2025Article
- Prediction of Pasta Colour Considering Traits Involved in Colour Expression of Durum Wheat Semolina.Foods (Basel, Switzerland) · 2025Article
- Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta.International journal of food science · 2025Article
- Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein.Foods (Basel, Switzerland) · 2024Article
- Distribution of Dietary Phospholipids in Selected Agri-Foods: Versatile Nutraceutical Ingredients.Foods (Basel, Switzerland) · 2024Article
- Use of Integral Forage Palm Flour as an Innovative Ingredient in New Fettuccine-Type Pasta: Thermomechanical and Technological Properties, and Sensory Acceptance.Foods (Basel, Switzerland) · 2024Article
- A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten.Foods (Basel, Switzerland) · 2024Review
- Hedonic Analysis of Dried Pasta Prices Using E-Commerce Data-An Explorative Study.Foods (Basel, Switzerland) · 2024Article
- Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.Foods (Basel, Switzerland) · 2024Article
- Effect of replacing durum wheat semolina withCurrent research in food science · 2024Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. This review aims to: (1) investigate the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality; and (2) indicate the unknown factors that influence the pasta-making process and which need to be studied. After overviewing the last twenty years of research in the pasta sector, the interplay/relationship between processing variables and pasta quality is examined, together with the main innovations proposed for each step of pasta processing. An analysis of all the variables involved in the process and their influence on each other will elucidate how to optimize certain parameters to ensure the production of pasta with the desired characteristics.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.