Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

There is currently a growing consumer interest in healthy food. Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease, who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030 (UN 2 015), which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods prepara-tion. In this context, researchers are also encouraged to use agro-industrial by-productsof high added value for food fortification. In this frame, the Special Issue “Improving theSensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected nine original articles focused on new product formulationsof gluten-free pasta or baked products formulation, as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional,technological, and sensory standpoint