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

Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related poorer dough rheological properties final product characteristics. Moreover, both the food industry consumers increasingly sensitive environmental impacts, highlighting urgent need sustainable innovations improvement strategies, from cradle grave, entire production chains, thus motivating this review. The aim of review is strategies increase sustainability, productivity, quality pasta, products. This focused on main operations chains (i.e., cultivation, milling, processing, and, finally, manufacturing products). To achieve goal, use life-cycle assessment (LCA) analysis proved be an effective tool that can used, early stages, development eco-friendly strategies. correct management cultivation stage was found since it represents most impacting phase environment. Successively, particular attention needs paid milling process, kneading phase, breadmaking, pasta. review, several specifically developed solutions these phases were suggested. conclusion, further investigations necessary, provided using approach “from grave”, flour, semolina,