Prospects and experience of using alternative types of plant raw materials in the production of pasta

The paper substantiates the relevance and analyzes the experience of scientists in using alternative plant raw materials in the production of pasta products; considers the main aspects and challenges which the efforts of scientists and manufacturers of pasta equipment are directed towards overcoming; summarizes information on innovative measures and technological solutions aimed at ensuring the necessary structural and mechanical properties of semi-finished products and improving the quality of products, particularly, special-purpose ones. Market analysis and global trends in pasta products indicate a projected increase in its production volumes and a change in consumer priorities. The change in consumer preferences is facilitated by the promotion of a healthy lifestyle, increased awareness of the importance and principles of healthy nutrition, etc. The demand and regularity of pasta consumption determines the importance of adjusting its nutritional profile, as it is mainly made from high-grade wheat flour, which is deficient in nutrients. Expanding the raw material base of pasta production by using alternative types of plant ingredients will allow to solve this problem and expand the range of pasta products taking into account the requests and dietary restrictions of consumers. Such types of raw materials include cereal flour, particularly, whole grain and gluten-free; legume flour, which does not contain gluten and is a source of valuable protein; products of vegetable and fruit processing, spices – natural dyes and carriers of valuable nutrients; secondary products of processing the specified raw materials, using which also contributes to waste valorization and resource conservation. But its use at pasta production enterprises is complicated by the technological properties of this raw material, which are different from those of wheat flour. This causes a change in the elastic properties of semi-finished products, texture and strength of the final product, and requires determining the optimal mass fraction of alternative raw materials and/or adjusting the technological process to level its negative impact and maintain good product quality. However, enriching the pasta with physiologically functional ingredients and manufacturing special-purpose products due to the developed innovative measures contributes to the expansion of the product range for a wide range of consumers.