Review: Gluten Related Disorders and Novel Approaches in Gluten-Free Pasta Making

Mona M.H. Mousa, Essam Mohamed Elsebaie, Galila A.H. Asker

Volume 27, Issue 3;
Pages: 301-322; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

A gluten-free (GF) diet is a must for a healthy lifestyle and it is very important for those who suffer from diseases related to eating gluten, whether autoimmune diseases that occur in genetically susceptible individuals by eating gluten from wheat, rye, barley, and other related grains or not autoimmune disease or caused by an allergy to wheat or wheat gluten in particular. The replacement of gluten presents a significant technological challenge, since the absence of gluten can lead to technological limitations in forming good quality of food structures and unformulating high-quality baked goods. The objective of this paper is to review some basics about the diseases associated with gluten, and the recent advances in the preparation of high-quality pasta and noodles using GF flours, additives and technologies