Advances in Pasta Technology documents the history of pasta and its rise from niche to mainstream. The book is divided into 4 sections including an introduction that covers pasta history, global market statistics, traditional pasta making technology and processing along with quality characteristics. Another section is dedicated to nutritive valorization of pasta including modulation in the bio-functional characteristics as a function of ingredients including development of gluten free pasta, micronutrient fortification approach and use of protein, fibre and antioxidant rich flours as potential alternative ingredients. Further sections focus on technological approaches to enhance the performance of specialty pasta including additives, modification of flours and processing techniques and quality management, plant project profile and cost analysis details. This text highlights every aspect of pasta science, technology and market control.

Advances in Pasta Technology documents the history of pasta and its rise from niche to mainstream. The book is divided into 4 sections including an introduction that covers pasta history, global market statistics, traditional pasta making technology and processing along with quality characteristics. Another section is dedicated to nutritive valorization of pasta including modulation in the bio-functional characteristics as a function of ingredients including development of gluten free pasta, micronutrient fortification approach and use of protein, fibre and antioxidant rich flours as potential alternative ingredients. Further sections focus on technological approaches to enhance the performance of specialty pasta including additives, modification of flours and processing techniques and quality management, plant project profile and cost analysis details. This text highlights every aspect of pasta science, technology and market control.

Advances in Pasta Technology documents the history of pasta and its rise from niche to mainstream. The book is divided into 4 sections including an introduction that covers pasta history, global market statistics, traditional pasta making technology and processing along with quality characteristics. Another section is dedicated to nutritive valorization of pasta including modulation in the bio-functional characteristics as a function of ingredients including development of gluten free pasta, micronutrient fortification approach and use of protein, fibre and antioxidant rich flours as potential alternative ingredients. Further sections focus on technological approaches to enhance the performance of specialty pasta including additives, modification of flours and processing techniques and quality management, plant project profile and cost analysis details. This text highlights every aspect of pasta science, technology and market control.