Inventory of gluten-free food ingredients and functional ingredients added

Gluten-free food is the best choice for patients with celiac disease (CD). Celiac disease is an autoimmune disease in which gluten protein triggers the activity of the immune system and destroys the lining of the small intestine. Celiac diseases that react to gluten are divided into three categories, including celiac disease, non-celiac disease wheat sensitivity, and wheat allergy. Celiac disease is the most serious of these diseases.

Under normal circumstances, the protein ingested by the human body will first be broken down into polypeptides under the action of pepsin, and then broken down into individual Amino Acids under the action of digestive proteases in the small intestine, and finally absorbed by the small intestine.

However, gluten, namely gluten protein, cannot be completely broken down into single amino acids, but some polypeptide fragments will remain. These polypeptides will not cause diseases and adverse reactions to normal people. However, for patients with celiac disease, these polypeptides will promote the body Immune response occurs, destroys the villi of the small intestine, and affects the absorption of nutrients in the intestines, causing slow growth, chronic diarrhea, abdominal distension, constipation, fatigue, weight loss, anemia, irritability and other health problems, even in severe cases Cause death.

According to epidemiological studies in Europe and the United States, the incidence of this type of celiac disease is about 1%. Now the effective way to treat this disease is to eat gluten-free food.

01 Gluten-free food and R&D trends

Gluten-free foods refer to foods that do not include gluten protein or gluten ingredients. Gluten, also known as gluten, is a group of proteins mainly found in wheat, rye, barley and other grains. It is mainly composed of gliadin and glutenin. Gluten can make dough in the food preparation process. A firm structure is formed, and the dough has a certain viscosity, elasticity and water absorption capacity, giving the pasta a chewy taste.

Gluten-free foods are mainly foods made with some natural and gluten-free raw materials in accordance with standard operation and production regulations.

According to EU regulations, only when the food contains no gluten or the gluten content is less than 20mg·kg-1 can be marked as “gluten-free” on the food package; and after special treatment to remove most of the gluten, the gluten in the food If the content is higher than 20mg·kg-1 but less than 100mg·kg-1, the label of “contains trace gluten” can be used on the package.

According to the survey, about 30% of Americans are trying to reduce or completely avoid gluten intake. Among the food and beverage products launched globally, the number of claims for gluten-free foods continued to rise. From 2013 to 2017, the average annual growth rate of new products with gluten-free labels was 24%. Therefore, the development of gluten-free food has become a direction of product research and development in the food field.

With more and more researches on gluten-free food at home and abroad, various types of gluten-free products have gradually appeared on the market, such as gluten-free cakes, breads and biscuits and other convenience foods, satisfying patients The health needs of patients with celiac disease such as celiac disease.

02 Raw materials for gluten-free food

Gluten-free food ingredients mainly include:

(1) Various grains. Rice flour, corn flour, quinoa flour, sorghum, buckwheat, almonds, millet and grain amaranth and other grains.

(2) Various starches. Corn starch, rice starch, sorghum starch, tapioca starch and potato starch, etc.

(3) Plant powder. Chestnut powder, pumpkin powder, chia seed powder, carrot powder, lupin powder, pepper powder, spinach powder and fennel powder, etc.

2.1 Rice noodles

Rice flour is the most commonly used gluten-free powder, which is easy to digest and absorb, and has very low allergy. It is one of the best gluten-free raw materials. Rice flour is rich in amino acids, which can regulate the body's insulin secretion and has potential health benefits. However, rice loses more vitamins and minerals during the finishing process.

Rice does not contain gluten protein, and cannot form a network structure during baking, nor can it retain carbon dioxide gas, which makes the dough less elastic and limits its application in baking.

The undesirable qualities of rice can be improved through the combination of ingredients. In the process of making cakes, Lucisano et al. added oat fiber and inulin to the rice flour to improve the taste and nutrition of the cakes; Torbica et al. used rice flour To make biscuits with buckwheat flour as raw materials, it is determined that the ratio of rice flour: buckwheat flour is 80:20. The gluten-free biscuits produced have a unique taste and good flavor.

2.2 Quinoa flour

Quinoa is native to the middle and high altitudes of South America. It is one of the most nutritionally balanced foods on the planet. It is rich in protein and all essential amino acids required by the human body, especially rich in lysine, which is generally lacking in grains. Contains minerals, unsaturated fatty acids, B vitamins, vitamin E and antioxidant ingredients.

Quinoa has significant therapeutic effects on hypertension, hyperglycemia, hyperlipidemia, and prevention and control of atherosclerotic diseases and cardiovascular diseases.

Pagamunici et al. used different levels of quinoa powder to conduct experiments, developed 3 kinds of gluten-free biscuits, and evaluated the physical and chemical indexes, sensory indexes and nutritional value of the 3 formulas, and determined that the optimal formula is quinoa flour: rice flour is 14: 25. The product has balanced nutrition and good sensory quality.

2.3 Oatmeal

Oatmeal powder is made by crushing whole oats. In the processing of baked goods, it can make the food have a more crispy taste.

Oat flour is the best source of oat β-glucan. β-glucan is a soluble fiber that is beneficial to health. It can lower LDL (low density lipoprotein cholesterol) and total cholesterol levels without affecting HDL ( High-density lipoprotein cholesterol), can also slow down the absorption of sugar and 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. It also contains anti-inflammatory properties such as rutin and quercetin, which help reduce risk factors for heart disease.

The mixed use of buckwheat flour and rice flour is suitable for baking and yeast bread. Wronkowska et al. used 10%, 20%, 30%, and 40% buckwheat flour instead of corn starch to produce gluten-free bread. The study found that when the content of buckwheat flour was 40%, the sensory score was the highest, and it could be used to produce gluten-free bread. And it is suitable for people suffering from celiac disease.

2.5 Coconut flour

Coconut flour is a powder made from dried coconut meat and ground. It has a mild coconut flavor and a light texture, similar to ordinary flour. It is very suitable for baking bread and desserts.

Coconut flour is rich in medium-chain fatty acid lauric acid, which can provide energy for the body and help brain health. The dietary fiber is rich in dietary fiber, which helps regulate blood sugar levels. Coconut flour is suitable for people who are sensitive to nuts and gluten. Ideal choice.

2.6 Chickpea flour

Chickpea flour is rich in cellulose and plant protein. These nutrients work together to increase satiety and help control weight. Chickpea flour contains high mineral elements such as magnesium and potassium, which are positive for heart health. effect.

Chickpea flour can be used to make salads, sandwiches, hummus and chickpea bread, etc. It is very popular in Middle Eastern and Indian cuisine.

2.7 Corn flour

Corn flour is obtained from crushed corn kernels. It is rich in vitamin B6, thiamine, manganese, magnesium and selenium, and is rich in dietary fiber. It is also a good source of carotene, lutein and zeaxanthin. These phytochemicals Substances can act as Antioxidants and help reduce the risk of eye macular degeneration and cataracts. Corn flour can be used to make gluten-free tortillas, polenta, etc.

2.8 Almond flour

Almond flour is one of the most common gluten-free flours. During processing, almonds need to be peeled and then pulverized into powder. The ratio of 1:1 is usually used instead of ordinary flour. Almond flour contains a variety of minerals, including iron, CALCIUM, magnesium, potassium, copper, and manganese, as well as vitamins. A good source of E and unsaturated fatty acids, the fat content is much higher than wheat flour.

2.9 Sorghum flour

Sorghum is an ancient grain with a cultivation history of more than five thousand years. It is a natural gluten-free food. It has a mild sweetness and is usually mixed with other gluten-free flours. Sorghum flour is rich in fiber and protein. It is a low glycemic index food, and it is also rich in mineral iron and antioxidants, which helps to reduce inflammation.

03 Functional ingredients added to gluten-free food

Since gluten-free food does not contain gluten protein and cannot form a network structure, the moisture and carbon dioxide gas generated during the fermentation process are easily lost, which makes the food's origin and gas retention poor, and the color and quality are poor .

Researchers have found that the poor quality of gluten-free food can be effectively improved by adding functional ingredients. Common functional additives include colloids, enzymes, inulin and β-glucan.

3.1 Colloid

Adding colloids in the food production process can effectively improve the quality and structure of gluten-free foods and increase the viscosity and elasticity of the food.

Han Weiwei and others used brown rice and buckwheat flour as raw materials to make gluten-free bread. During the production process, three water-soluble colloids, hydroxypropyl methylcellulose, xanthan gum, and sodium alginate, were added to evaluate the rheological properties of the bread. the study.

Through the comprehensive comparison of specific volume detection, total texture detection, sensory analysis and stoma analysis, it is concluded that the addition of colloid can increase the specific volume of bread and reduce the hardness, and when 0.5% xanthan gum is added, it is gluten-free All indicators of high-quality bread have been greatly improved, the effect is the best, and the bread has no collapse.

Berta et al. studied the effects of zein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten-free bread, and found that adding hydroxypropyl methylcellulose (HPMC) as an emulsifier to starch, It will affect the viscoelasticity of the dough and increase the baking volume of the bread.

3.2 Enzymes

Enzymes are also a common functional additive component of gluten-free food, mainly including transglutaminase, tyrosinase, amylase, glucose oxidase, etc.

Flander et al. studied tyrosinase (TYR) and laccase through SDS-PAGE analysis of oat protein components, rheological analysis, dough microscopic observation, and determination of the specific volume and hardness of gluten-free bread. (Laccase) influence on the production performance of gluten-free oat bread, and finally concluded that using tyrosinase (TYR) alone or together with xylanase (XYL) can significantly increase the softness and softness of gluten-free oat bread. The specific volume helps to improve the texture of the product.

3.3 Inulin and β-glucan

Inulin, also known as inulin or natural fructan, is a water-soluble dietary fiber, which is mainly extracted from plants.

It is widely used in bakery products such as milk powder, beverages, biscuits and bread. Mastromatteo et al. studied the effect of the content of soluble fiber such as inulin on the sensory quality and characteristics of gluten-free pasta.

During the test, different concentrations of inulin were added to the dough. The results showed that the samples with inulin content of 5% and 7.5% had higher elongation and shear viscosity values than other samples, and had higher values. High hardness.

Ziobro et al. explored the effects of inulin with different degrees of polymerization on the physical properties and aging rate of gluten-free bread. They found that adding inulin with different degrees of polymerization would increase the volume of bread and reduce the hardness of bread crumbs.

β-glucan can be used in gluten-free flour formulations to simulate the viscoelasticity of gluten, and it also plays a vital role in the processing and stability of gluten. Dangi et al. [18] added β-glucan to rice dough, which can significantly improve the hydration, thermal and gelatinization properties of rice dough.

04 Conclusion

At present, the production scale of gluten-free food is small, the production cost is high, there are fewer types of products available on the market, and the audience is relatively special, which makes the market promotion have certain limitations.

Gluten-free food does not contain gluten protein, which reduces the water holding capacity, cohesion, elasticity, etc. of the dough. The baked products made are difficult to shape and easily break, so they are better than wheat flour in terms of appearance, texture, and taste. The processed food is worse.

In order to improve the flavor and taste of gluten-free foods, some ingredients such as sugar and oil are often added during the production process. Many gluten-free foods contain higher energy, more sugar and fat than conventional foods. If long-term consumption of such gluten-free foods, patients are prone to excessive energy.

When choosing gluten-free raw materials, you should choose raw materials with comprehensive nutrition, high nutrient density and good quality.

Currently, there are fewer types of gluten-free products on the market in my country than in foreign countries. Therefore, relevant researchers and developers are required to continuously improve production technology, optimize product formulas, improve product quality and enrich product types to meet the needs of celiac disease and other related products. The needs of patients with celiac disease. I believe that with the continuous advancement of technology, my country's gluten-free food and related industries will flourish.