| Title | Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality |
|---|---|
| ID_Doc | 10992 |
| Authors | Cappelli, A; Cini, E |
| Title | Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality |
| Year | 2021 |
| Published | Sustainability, 13, 5 |
| Abstract | Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach "from cradle to grave", able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products. |
Similar Articles
| ID | Score | Article |
|---|---|---|
32893
|
Paolotti, L; Corridoni, F; Rocchi, L; Boggia, A Evaluating Environmental Sustainability of Pasta Production through the Method LCA(2023)Environmental And Climate Technologies, 27.0, 1 | |
| 4582
|
Vlasceanu, GA; Apostol, L From Waste To Functional Ingredient A Modern Approach Of Circular Economy Concept(2019)Journal Of Environmental Protection And Ecology, 20, 4 | |
| 28916
|
Baiano, A; la Gatta, B; Rutigliano, M; Fiore, A Functional Bread Produced in a Circular Economy Perspective: The Use of Brewers' Spent Grain(2023)Foods, 12.0, 4 | |
| 14171
|
Macedo, C; Nunes, MC; Sousa, I; Raymundo, A Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour(2020)Fluids, 5, 2 | |
| 7436
|
Nocente, F; Taddei, F; Galassi, E; Gazza, L Upcycling of brewers' spent grain by production of dry pasta with higher nutritional potential(2019) | |
| 27749
|
Petit, G; Korbel, E; Jury, V; Aider, M; Rousselière, S; Audebrand, LK; Turgeon, SL; Mikhaylin, S Environmental Evaluation of New Brewer's Spent Grain Preservation Pathways for Further Valorization in Human Nutrition(2020)Acs Sustainable Chemistry & Engineering, 8.0, 47 | |
| 8926
|
Brancoli, P; Gmoser, R; Taherzadeh, MJ; Bolton, K The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread(2021)Fermentation-Basel, 7.0, 3 | |
| 26565
|
Bianchi, F; Tolve, R; Rainero, G; Bordiga, M; Brennan, CS; Simonato, B Technological, nutritional and sensory properties of pasta fortified with agro-industrial by-products: a review(2021)International Journal Of Food Science And Technology, 56, 9 | |
| 29475
|
Zarzycki, P; Wirkijowska, A; Teterycz, D; Lysakowska, P Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition(2024)Applied Sciences-Basel, 14.0, 10 | |
| 13734
|
Gadkari, S; Kumar, D; Qin, ZH; Lin, CSK; Kumar, V Life cycle analysis of fermentative production of succinic acid from bread waste(2021) |