摘要
乳糜泻是患者对面筋不耐受而引起的慢性小肠吸收不良综合征,患者需终身严格遵守无麸质饮食。无麸质食品不含面筋,口感与品质相对较差,研究者通过改进配方、技术等以达到改善的目的。本文介绍了乳糜泻、无麸质饼干的概况及其缺陷,主要对无麸质饼干所用的原料(大米粉、小米粉、藜麦粉、燕麦粉、苋菜粉及其他面粉)、功能性添加成分(亲水胶体、菊粉、酶制剂)进行综述,阐述了国内外关于无麸质饼干的一些研究进展,以期为无麸质饼干的进一步研究与应用提供参考。
Celiac disease is a chronic intestinal malabsorption syndrome caused by gluten intolerance,patients should follow a gluten-free diet strictly for life.Gluten-free foods,without gluten,which has poorer taste and quality.To achieve the purpose of improvement on the taste and quality,the researchers improve the formula,technology and so on. In this paper,celiac disease and the general situation and defects of gluten-free biscuits are introduced,the raw materials( rice flour,millet flour,quinoa flour,oat flour,amaranth flour and other flour) and functional additives( hydrophilic colloid,inulin,enzyme preparation) used in gluten-free biscuits are mainly reviewed.The research progress of gluten-free biscuits at home and abroad is described in order that this paper can provide reference for further research and production of gluten-free biscuits.
作者
郭丽云
宫晓丽
骆文静
陈淋转
谢彩锋
陆海勤
GUO Li-yun;GONG Xiao-li;LUO Wen-jing;CHEN Lin-zhuan;XIE Cai-feng;LU Hai-qin(College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)
出处
《食品工业科技》
CAS
北大核心
2020年第4期348-355,共8页
Science and Technology of Food Industry
基金
国家自然科学基金(11464002)
关键词
无麸质饼干
乳糜泻
功能性添加成分
gluten-free biscuits
celiac disease
functional additive components
