Under normal circumstances, protein ingested by human body will be decomposed into polypeptide under the action of pepsin, then decomposed into single amino acid under the action of digestive protease in small intestine, and finally absorbed by small intestine. However, gluten and gluten protein cannot be completely decomposed into single amino acids, but some polypeptide fragments will remain, which will not cause diseases and adverse reactions to normal people, but will promote the immune response of patients with celiac disease. Thereby destroying the villi of the small intestine and affecting the absorption of nutrients in the intestine, thus causing health problems such as slow growth, chronic diarrhea, abdominal distension, constipation, fatigue, weight loss, anemia, irritability, and even death in severe cases.
According to epidemiological studies in Europe and America, the incidence of such abdominal diseases is about 1%. Now the effective way to treat this disease is to eat gluten-free food.
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Gluten-free food and its research and development trend
Gluten-free food refers to gluten-free food, which is gluten. Gluten, also known as gluten, is a group of protein which mainly exists in wheat, rye, barley and other grains. Mainly composed of gliadin and glutenin. Gluten can not only make the dough form a solid structure, but also make the dough have certain viscosity, elasticity and water absorption, giving the pasta a chewy taste.
Gluten-free food mainly uses some natural gluten-free raw materials and is made according to standard operation and production procedures. According to EU regulations, only when the food contains no gluten or the gluten content is less than 20 mg kg- 1 can the food package be marked as "gluten-free"; After removing most of the gluten through special treatment, if the gluten content in food is higher than 20 mg kg- 1 but lower than 100 mg kg- 1, the label "containing trace gluten" can be used on the packaging.
According to the survey, about 30% of Americans are trying to reduce or completely avoid gluten intake. Among the food and beverage products launched around the world, the claim of gluten-free food is increasing. From 20 13 to 20 17, the average annual growth rate of gluten-free new products is 24%. Therefore, the development of gluten-free food has become a direction of product research and development in the food field.
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Raw materials of gluten-free food
Gluten-free food raw materials mainly include:
(1) All kinds of cereals. Rice flour, corn flour, quinoa flour, sorghum, buckwheat, almond, millet, grain amaranth.
(2) various starches. Corn starch, rice starch, sorghum starch, cassava starch and potato starch.
(3) Plant powder. Chestnut powder, pumpkin powder, sesame powder, carrot powder, lupine powder, pepper powder, spinach powder and fennel powder.
2. 1 rice noodles
Rice flour is the most commonly used gluten-free powder, which is easy to digest and absorb and has low allergy. It is one of the best gluten-free raw materials. Rice flour is rich in amino acids, which can regulate insulin secretion and has potential benefits to health. However, rice will lose more vitamins and minerals during processing.
Rice does not contain gluten, so it cannot form a network structure and retain carbon dioxide gas in baking, which makes dough inelastic and limits its application in baking. These bad qualities of rice can be improved by mixing ingredients. Lucisano and others added oat fiber and inulin to rice flour in the process of making cakes, which improved the taste and nutrition of the cakes. Tolby Ka and others used rice flour and buckwheat flour as raw materials to make cookies, and determined that the best ratio of rice flour and buckwheat flour was 80: 20. The gluten-free biscuit has unique taste and good flavor.
2.2 quinoa powder
Quinoa is one of the most balanced foods in the world, which originated in the middle and high altitude areas of South America. It is rich in all essential amino acids needed by protein and human body, especially lysine, which is generally lacking in cereals. It is also rich in minerals, unsaturated fatty acids, B vitamins, vitamin E and antioxidant additives.
Quinoa has a significant therapeutic effect on hypertension, hyperglycemia, hyperlipidemia, prevention and treatment of atherosclerotic diseases and cardiovascular diseases. Pagamunici and others developed three gluten-free biscuits with different levels of quinoa flour, and evaluated the physical and chemical indexes, sensory indexes and nutritional value of the three formulas, and determined that the best formula was quinoa flour: rice flour 14∶25. The product has balanced nutrition and excellent sensory quality.
2.3 oat flour
Oatmeal powder is made of whole oats, which can make the food have a more crisp taste in the processing of baked goods. Oat flour is the best source of oat β-glucan, which is a kind of soluble fiber beneficial to health. It can reduce LDL (low-density lipoprotein cholesterol) and total cholesterol levels without affecting HDL (high-density lipoprotein cholesterol), slow down sugar absorption, lower blood sugar and regulate insulin levels.
2.4 buckwheat flour
Buckwheat flour is rich in B vitamins and mineral elements such as iron, magnesium, zinc and manganese, and also contains plant active ingredients with anti-inflammatory effects such as rutin and quercetin, which is helpful to reduce the risk factors of heart disease. The mixture of buckwheat flour and rice flour is suitable for baking and fermenting bread. Wronkowska and others used 10%, 20%, 30% and 40% buckwheat flour to make gluten-free bread instead of corn starch respectively. The results showed that when the content of buckwheat flour was 40%, the sensory score was the highest and it could be used to make gluten-free bread.
2.5 Coconut powder
Coconut powder is made from dried coconut meat and ground. It has mild coconut flavor and light texture, similar to ordinary flour, and is very suitable for baking bread and dessert. Coconut powder is rich in medium-chain fatty acid lauric acid, which can provide energy for the body and contribute to brain health. It is rich in dietary fiber and helps to regulate blood sugar levels. Coconut powder is an ideal choice for people who are sensitive to nuts and gluten.
2.6 chickpea powder
Chickpea powder is rich in cellulose and plant protein. These nutrients can enhance satiety and help control weight. Chickpea powder is rich in mineral elements such as magnesium and potassium, which has a positive effect on heart health. Chickpea powder can be used to make salads, sandwiches, hummus and hummus bread, which is very popular in Middle East and Indian cuisine.
2.7 corn flour
Corn flour is made of crushed corn kernels, which is rich in vitamin B6, thiamine, manganese, magnesium and selenium, and also rich in dietary fiber. It is also a good source of carotene, lutein and zeaxanthin. These phytochemicals can be used as antioxidants to help reduce the risk of macular degeneration and cataracts. Corn flour can be used to make gluten-free tortillas, corn porridge and so on.
2.8 almond powder
Almond flour is one of the most common gluten-free flour. During the processing, almonds need to be peeled and then ground into powder. Usually, the ratio of1:1is used to replace ordinary flour. Almond powder contains many minerals, including iron, calcium, magnesium, potassium, copper and manganese. It is also a good source of vitamin E and unsaturated fatty acids, and its fat content is much higher than that of wheat flour.
2.9 Sorghum flour
Sorghum is an ancient grain with a planting history of more than 5000 years. It is a natural gluten-free food. It has a mild sweetness and is usually mixed with other gluten-free flour. Sorghum flour is rich in fiber and protein, which is a food with low glycemic index, and is rich in mineral iron and antioxidants, which helps to reduce inflammatory reaction.