Vol. 9, Special Issue 12, Part D (2025)

Water chestnut (Trapa spp.) flour is increasingly recognized as a valuable gluten-free ingredient due to its superior nutritional composition, distinctive starch functionality, and suitability for a range of food processing applications. Its high levels of dietary fiber, resistant starch, phenolic compounds, and essential minerals support health-focused product development, particularly for individuals with celiac disease and gluten intolerance. This review compiles recent advancements in the characterization, processing, modification, and utilization of water chestnut flour in bakery products, snacks, and traditional food systems. Key physicochemical attributes, including water absorption capacity, gelatinization behaviour, and pasting properties, are discussed in relation to dough structure, sensory performance, and storage stability. Emerging technological interventions such as hydrocolloid incorporation, composite flour formulation, and enzymatic modification are highlighted for their role in improving product quality. Challenges involving dough machinability, oxidative deterioration, and post-processing staling are addressed along with future opportunities for commercial expansion and functional food innovation. Water chestnut flour demonstrates significant promise as a sustainable, nutritious, and multifunctional gluten-free ingredient for modern food industries.