Gluten Free Pasta Production and Formulation Design

Abstract

The chapter describes the steps for the production of gluten free pasta for western consumers, who are looking for a product similar to wheat-based pasta. It covers from the careful selections of the ingredients and the processing method to the different criteria to evaluate the pasta quality. Relevant statistical tools to optimize both, the manufacturing process (Response Surface Method) and the pasta formulation (Mixture Design) are explained. Several cases are discussed to illustrate the two types of optimizations that can be performed. Different techniques for extending product shelf life are also detailed. Finally, the costs of gluten free pasta are discussed in relation to wheat-based pasta.