Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

中文翻译：

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小麦面食浓缩的当前趋势：质量、营养价值和抗氧化特性

小麦面食是最重要的谷物产品之一，因其方便、配方简单、保质期长和高能量价值而在世界范围内越来越受欢迎。小麦面食通常由富含碳水化合物但植物化学物质、微量营养素和纤维含量低的精制面粉制成。消费者对健康食品日益增长的需求引起了研究人员和食品生产商对开发功能性食品的兴趣。这篇评论展示了意大利面强化的当前趋势。讨论了富含植物和动物原料的硬粒小麦和普通小麦面食的营养价值、烹饪质量、感官特性和抗氧化特性的变化。