Editing Pasta (section)

===Gluten-free===
[[Gluten]], the protein found in grains such as wheat, rye, spelt, and barley, contributes to protein aggregation and firm texture of a normally cooked pasta. Gluten-free pasta is produced with wheat flour substitutes, such as vegetable powders, rice, corn, quinoa, amaranth, oats and buckwheat flours.<ref name="Gao et al 2017">{{cite journal |doi=10.1111/ijfs.13505 |title=Gluten-free bakery and pasta products: Prevalence and quality improvement |journal=International Journal of Food Science & Technology |volume=53|issue=1 |pages=19–32 |year=2018 |last1=Gao |first1=Yupeng |last2=Janes |first2=Marlene E |last3=Chaiya |first3=Busarawan |last4=Brennan |first4=Margaret A |last5=Brennan |first5=Charles S |last6=Prinyawiwatkul |first6=Witoon|doi-access=free |hdl=10182/10123 |hdl-access=free }}</ref> Other possible gluten-free pasta ingredients may include [[Colloid#Hydrocolloids|hydrocolloid]]s to improve cooking pasta with high heat resistance, [[xanthan gum]] to retain moisture during storage, or hydrothermally-treated [[polysaccharide]] mixtures to produce textures similar to those of wheat pasta.<ref name="Gao et al 2017"/><ref>{{Cite journal|last1=Padalino|first1=Lucia|last2=Conte|first2=Amalia|last3=Del Nobile|first3=Matteo Alessandro|date=9 December 2016|title=Overview on the General Approaches to Improve Gluten-Free Pasta and Bread|journal=Foods|volume=5|issue=4|page=87|doi=10.3390/foods5040087|issn=2304-8158|pmc=5302439|pmid=28231182|doi-access=free}}</ref>