Study On The Gluten-free Food Of Celiac Disease Population

There are many documents show that a lot of Chinese population suffers from celiacdisease. The best way to cure the disease is to make the patients’ diet without gluten. Butthe flexibility and toughness of the gluten-free food are not good because without thewheat gliadin and gluten. We must try our best to solve the eating problems.This paper selected five common gluten-free grain flour as the main raw material toproduct the gluten-free food. The five common grain flour are: rice, corn, soybeans, milletand buckwheat. Adding gellan gum, curdlan gum and xanthan gum as natural foodmodifiers to make the gluten-free food better. Finally, the finished noodles also in linewith our population’s eating habits and tastes. The main content of the thesis are:1) The determination of corn-rice gluten-free noodles’ formulaUsing the right amount of gellan gum, curdlan gum and xanthan gum for theproduction of gluten-free noodles’ recipe research. Testing the cooking properties, sensory,and structure. Through single factor test, orthogonal experiment and response surfaceoptimization formulations discuss, the optimal formula of corn-rice gluten-free noodlesare: rice flour and corn flour quality for5:5ratio,50percent of the water(all percentagesare based on the total mass of dry flour mixed prevail),1.5percent of the salt,0.13percentof the gellan gum,0.16percent of the curdlan gum,0.43percent of the xanthan gum.2) The determination of soybean-rice gluten-free noodles’ formulaUsing the right amount of gellan gum, curdlan gum and xanthan gum for theproduction of gluten-free noodles’ recipe research. Testing the cooking properties, sensoryand structure. Through single factor test, orthogonal experiment and response surfaceoptimization formulations discuss, the optimal formula of soybean-rice gluten-freenoodles are: rice flour and soybean flour quality for5:5ratio,50percent of the water,2.5percent of the salt,0.21percent of the gellan gum,0.21percent of the curdlan gum,0.39percent of the xanthan gum.3) The determination of millet-rice gluten-free noodles’ formulaUsing the right amount of gellan gum, curdlan gum and xanthan gum for theproduction of gluten-free noodles’ recipe research. Testing the cooking properties, sensoryand structure. Through single factor test, orthogonal experiment and response surfaceoptimization formulations discuss, the optimal formula of millet-rice gluten-free noodles are: rice flour and millet flour quality for5:5ratio,45percent of the water,1.5percent ofthe salt,0.15percent of the gellan gum,0.09percent of the curdlan gum,0.50percent ofthe xanthan gum.4) The determination of buckwheat-rice gluten-free noodles’ formulaUsing the right amount of gellan gum, curdlan gum and xanthan gum for theproduction of gluten-free noodles’ recipe research. Testing the cooking properties, sensoryand structure. Through single factor test, orthogonal experiment and response surfaceoptimization formulations discuss, the optimal formula of buckwheat-rice gluten-freenoodles are: rice flour and buckwheat flour quality for5:5ratio,50percent of the water,1.00percent of the salt,0.11percent of the gellan gum,0.24percent of the curdlan gum,0.21percent of the xanthan gum.