Table 1.

Non-exhaustive survey of the pasta products including fermentation step of semolina or non-wheat flours mixtures. The main nutritional and functional improvements, and the effects on technological and sensory properties, in comparison to conventional pasta, are reported.

Product	Fermentation Type	Main Results	Reference
Semolina pasta enriched in vitamin B2	Fermentation of semolina (partial and total substitution) with a selected Lactobacillus plantarum strain at 42 and 60% w/w	Vitamin B2 synthesis.	[42]
Pasta with fermented semolina	Semolina fermentation by Saccharomyces cerevisiae and Lactobacillus alimentarius, addition to pasta formulation at 30% w/w	Low glycemic index.	[54]
		Low cooking loss.
Semolina pasta with reduced gluten content	Semolina fermentation by a pool of four selected lactic acid bacteria (LAB) at 30% w/w	Gluten degradation (ca. 83%).	[50]
		No changes in sensory attributes.
Pasta made with semolina rendered gluten free and pre-gelatinized rice flour	Semolina fermentation by a pool of selected LAB in presence of fungal proteases at 50% w/w	Gluten degradation.	[61]
		Increase of the acidic perception.
Pasta made with parboiled brown rice flour and pre-gelatinized rice flour with sorghum sourdough	Spontaneous fermentation of sorghum, addition to pasta formulation at 15% w/w	Low cooking loss, optimal protein network.	[65]

ca.: circa.