Study On The Gluten-free Staple Food Of Celiac Disease Population

Celiac disease,also known as gluten-induced enteropathy,etiology is genetic,immune and gluten-food interactions.With the improvement of diagnosis and testing technology,the number of patients with celiac disease increased significantly.Until now,the only effective way to prevent the disease is no gluten diet for life.At present,the domestic research on gluten-free food is rarely.Study and solve the problem of diet is imperative for patients with celiac disease.This article selected five kinds of common gluten-free grain powder as the main raw material for the production of gluten-free food.They are: rice,corn,naked oats,millet and buckwheat.Adding curdlan gum,xanthan gum and isolated soy protein as modifiers to make up for the defect of gluten-free food.The main content of the thesis are:1)The determination of corn-rice gluten-free bread recipeUsing the appropriate amount of curdlan gum,xanthan gum and soy protein isolated for the research of corn-rice gluten-free bread recipe.Testing the rate of water loss,sensory quality of bread,specific volume and texture.By single factor experiment,orthogonal experiment and response surface optimization test,the optimal formula was determined as 1.36 percent of the curdlan gum,0.98 percent of the xanthan gum,1.58 percent of the isolated soy protein,100 percent of the water,6 percent of the sucrose,2.0percent of the yeast,rice flour and corn flour quality for 8.5∶1.5,1 percent of the salt,5percent of the shortening(all percentages are based on the total mass of dry flour mixed prevail).2)The determination of naked oats-rice gluten-free bread recipeUsing the appropriate amount of curdlan gum,xanthan gum and soy protein isolated for the research of naked oats-rice gluten-free bread recipe.Testing the rate of water loss,sensory quality of bread,specific volume and texture.By single factor experiment,orthogonal experiment and response surface optimization test,the optimal formula was determined as 0.86 percent of the curdlan gum,0.76 percent of the xanthan gum,1.97 percent of the isolated soy protein,120 percent of the water,8 percent of the sucrose,2.0percent of the yeast,rice flour and naked oats flour quality for 8.5∶1.5,1 percent of the salt,5 percent of the shortening.3)The determination of millet-rice gluten-free bread recipeUsing the appropriate amount of curdlan gum,xanthan gum and soy protein isolated for the research of millet-rice gluten-free bread recipe.Testing the rate of water loss,sensory quality of bread,specific volume and texture.By single factor experiment,orthogonal experiment and response surface optimization test,the optimal formula was determined as 1.26 percent of the curdlan gum,0.78 percent of the xanthan gum,5.01 percent of the isolated soy protein,100 percent of the water,6 percent of the sucrose,1.8percent of the yeast,rice flour and millet flour quality for 8.5∶1.5,1 percent of the salt,5percent of the shortening.4)The determination of buckwheat-rice gluten-free bread recipeUsing the appropriate amount of curdlan gum,xanthan gum and soy protein isolated for the research of buckwheat-rice gluten-free bread recipe.Testing the rate of water loss,sensory quality of bread,specific volume and texture.By single factor experiment,orthogonal experiment and response surface optimization test,the optimal formula was determined as 1.49 percent of the curdlan gum,0.76 percent of the xanthan gum,3.14 percent of the isolated soy protein,110 percent of the water,8 percent of the sucrose,2.0percent of the yeast,rice flour and buckwheat flour quality for 8.5∶1.5,1 percent of the salt,5 percent of the shortening.