Pre-gelatinization treatment of gluten-free flour enhances the cooking quality of gluten-free pasta. The impact of COVID-19 is also discussed. The impact of COVID-19 on the global market for gluten-free pasta is discussed in this article.
In addition, RS is used to increase the dietary fiber content of gluten-free pasta.
Finally, we will explore the impact of COVID-19 on the pasta industry.
RS improves the cooking quality of gluten-free pasta
Several previous studies have shown that inclusion of RS in pasta increases the cooking quality of the industry’s gluten free products.
The new addition to pasta flour, annRS, improved the cooking quality at a dose of 15 g/100 g.
However, further studies are needed to assess whether annRS improves health benefits and digestibility.
In this paper, we will describe the sensory analysis performed to evaluate the efficacy of annRS in the manufacturing of GF pasta.
RS is an important dietary component for the human body, mainly through its role in maintaining colon and metabolic health.
Pasta with RS was measured in its raw form and cooked form to assess its content.
Control pasta had a 0.7 g RS content per 100 grams of dried mass (DM).
In the uncooked and cooked form, 15-annRS pasta had the highest RS content.
In vitro and in vivo starch digestion experiments revealed that cereal RS fractions did not contribute to glucose release during enzyme hydrolysis.
This result was similar for the other samples of GF biscuits.
The inclusion of RS in gluten-free pasta may increase its rheological properties, which may contribute to the reduction of starch HI.
The new findings are promising for the industry’s gluten-free pasta and biscuits.
Pre-gelatinization treatment of gluten-free flour
One of the most important issues in developing a gluten-free pasta is the amount of water the pasta contains.
Many studies have examined how different types of gluten-free pasta differ in terms of the amount of water they contain.
Listed below is a description of some of the most important characteristics of gluten-free pasta.
The following are some of the benefits of using a pre-gelatinization treatment.
Pasta manufacturers typically add emulsifiers to enhance the cooking quality of their products.
Adding egg white powder to a gluten-free flour blend will make it easier for the pasta to hold its shape during cooking.
Another advantage is the increased elasticity and body of the product.
Many pasta companies also incorporate quinoa, amaranth, and buckwheat flour blends into their products.
The gluten protein in wheat forms a network in the presence of water and mechanical work.
Without this network, the flour often does not meet the requirements of industry-grade gluten-free pasta and bakery products.
However, the starch content in the flour contributes to the visco-elastic properties of gluten-free pasta.
So, if you’re considering using a gluten-free flour, it’s best to consult a food scientist before purchasing one.
Impact of COVID-19 on the global gluten-free pasta market
The outbreak of COVID-19 has had a positive impact on the regional market, but there are several challenges in supply chain.
The report provides insights on the distribution channels and geography of the gluten-free pasta market.
In addition to this, the report also offers information on leading vendors in the market, including Quinoa Corp., and Pedon SpA.
This research will help you understand the current market conditions and identify new growth opportunities.
The report also presents a comprehensive analysis of the gluten-free food market.
The study highlights recent developments and high-potential applications, as well as key market indicators.
In particular, it highlights the competitive landscape and analyzes the market share of the leading players and new entrants.
The research also highlights the competitive landscape of the gluten-free food market and suggests ways to maximize profits.
Pasta products have a high demand among consumers in advanced and emerging economies due to the dietary trend in Western countries.
The penetration of ready-to-cook foods has further increased the industry’s growth.
But the COVID-19 pandemic has forced stakeholders to rethink their strategies and focus on other areas.
This report covers the competitive landscape, raw materials and distribution channels.
