Gluten-Free Noodles: Materials, Processing, Formation Mechanisms, and Quality Enhancement Strategies

IF 14.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Comprehensive Reviews in Food Science and Food Safety Pub Date : 2025-09-19 DOI:10.1111/1541-4337.70281

Xiaohui Ji, Yuan Tao, Nana Zhang, Xing Chen, Bowen Yan, Jianxin Zhao, Wei Chen, Daming Fan, Fengwei Xie

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引用次数: 0

Abstract

Gluten-free (GF) noodles are globally accepted and relatively simple to prepare, making them ideal for individuals with celiac disease. However, achieving desired texture and sensory appeal presents significant challenges in GF noodle development. This review systematically addresses critical gaps by integrating material properties, processing mechanisms, and additive functionalities to enhance GF noodle quality. Key insights include (1) dual-path formation mechanisms (dough vs. slurry); (2) quantitative efficacy of hydrocolloids; and (3) pregelatinization as a transformative approach for starch functionality. The challenges and future research directions for GF noodles are summarized, highlighting promising avenues such as controlled fermentation using specific starter cultures to address existing limitations. This review elucidates the underlying mechanisms of GF noodle preparation to provide actionable strategies for quality optimization directly addressing celiac patients’ dietary needs.

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无麸质面条：材料、加工、形成机制和质量提升策略。

无谷蛋白（GF）面条是全球公认的，制作相对简单，使其成为乳糜泻患者的理想选择。然而，实现理想的质地和感官吸引力是GF面条开发的重大挑战。本综述通过整合材料特性、加工机制和添加剂功能来提高GF面条的质量，系统地解决了关键的空白。关键见解包括：(1)双路径形成机制（面团vs.浆料）；(2)水胶体的定量功效；(3)预糊化作为淀粉功能的变革途径。总结了GF面条面临的挑战和未来的研究方向，强调了利用特定发酵剂进行控制发酵等有前途的途径，以解决现有的局限性。本文综述了GF面条制备的潜在机制，为直接满足乳糜泻患者的饮食需求提供可操作的质量优化策略。

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来源期刊

Comprehensive Reviews in Food Science and Food Safety 工程技术-食品科技

CiteScore

26.20

自引率

2.70%

发文量

182

期刊介绍： Comprehensive Reviews in Food Science and Food Safety (CRFSFS) is an online peer-reviewed journal established in 2002. It aims to provide scientists with unique and comprehensive reviews covering various aspects of food science and technology. CRFSFS publishes in-depth reviews addressing the chemical, microbiological, physical, sensory, and nutritional properties of foods, as well as food processing, engineering, analytical methods, and packaging. Manuscripts should contribute new insights and recommendations to the scientific knowledge on the topic. The journal prioritizes recent developments and encourages critical assessment of experimental design and interpretation of results. Topics related to food safety, such as preventive controls, ingredient contaminants, storage, food authenticity, and adulteration, are considered. Reviews on food hazards must demonstrate validity and reliability in real food systems, not just in model systems. Additionally, reviews on nutritional properties should provide a realistic perspective on how foods influence health, considering processing and storage effects on bioactivity. The journal also accepts reviews on consumer behavior, risk assessment, food regulations, and post-harvest physiology. Authors are encouraged to consult the Editor in Chief before submission to ensure topic suitability. Systematic reviews and meta-analyses on analytical and sensory methods, quality control, and food safety approaches are welcomed, with authors advised to follow IFIS Good review practice guidelines.