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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

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  • Alessio Cappelli

    (Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, Italy)

  • Enrico Cini

    (Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, Italy)

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.

Suggested Citation

  • Alessio Cappelli & Enrico Cini, 2021. "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,," Sustainability, MDPI, vol. 13(5), pages 1-16, March.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:5:p:2608-:d:508281
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    References listed on IDEAS

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    1. David Moher & Alessandro Liberati & Jennifer Tetzlaff & Douglas G Altman & The PRISMA Group, 2009. "Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement," PLOS Medicine, Public Library of Science, vol. 6(7), pages 1-6, July.
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    1. Stefano Ciliberti & Marcello Stanco & Angelo Frascarelli & Giuseppe Marotta & Gaetano Martino & Concetta Nazzaro, 2022. "Sustainability Strategies and Contractual Arrangements in the Italian Pasta Supply Chain: An Analysis under the Neo Institutional Economics Lens," Sustainability, MDPI, vol. 14(14), pages 1-18, July.
    2. Allah Wasaya & Sobia Manzoor & Tauqeer Ahmad Yasir & Naeem Sarwar & Khuram Mubeen & Ismail A. Ismail & Ali Raza & Abdul Rehman & Akbar Hossain & Ayman EL Sabagh, 2021. "Evaluation of Fourteen Bread Wheat ( Triticum aestivum L.) Genotypes by Observing Gas Exchange Parameters, Relative Water and Chlorophyll Content, and Yield Attributes under Drought Stress," Sustainability, MDPI, vol. 13(9), pages 1-15, April.
    3. Marisa Faggini & Silvia Cosimato & Anna Parziale, 2023. "The way towards food sustainability: some insights for pasta supply chain," Economia Politica: Journal of Analytical and Institutional Economics, Springer;Fondazione Edison, vol. 40(2), pages 679-702, July.

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