Gluten-free foods are just red.

Gluten-free foods are foods that do not contain gluten protein, or gluten. Gluten, also known as gluten, is a group of proteins found mainly in wheat, rye, barley and other grains, mainly composed of wheat alcohol-soluble protein and wheat gluten. Gluten in the food production process can not only make the dough form a strong structure, but also make the dough has a certain viscosity, elasticity and water absorption ability, giving the pasta chewy taste. Gluten-free foods are mainly made from natural gluten-free ingredients. EU rules state that foods that contain gluten-free or gluten content below 20 milligrams per kilogram can be labeled "gluten-free" on food packaging, and that after special treatment removes most gluten, the gluten content in the food can be labeled "microglue-containing" on the package if it is higher than 20 milligrams per kilogram but less than 100 milligrams per kilogram.
, gluten-free claims continue to rise among food and beverage products launched worldwide, and the development of gluten-free foods has become a direction for product development in the food sector, according to the study. With more and more research on gluten-free foods at home and abroad, several types of gluten-free products have emerged on the market, such as gluten-free cakes, breads and biscuits and other convenience foods.
Gluten-free food ingredients
Gluten-free food ingredients mainly include: a variety of cereals, such as rice flour, cornmeal, quinoa flour, sorghum, buckwheat, almonds, millige and granules, etc. Rice starch, sorghum starch, cassava starch and potato starch, etc., plant powder, such as chestnut powder, pumpkin powder, Chia seed powder, carrot powder, feather fan bean powder, pepper powder, spinach powder and musk powder.
is the most commonly used gluten-free powder, easy to digest and absorb, very low allergy, is one of the best gluten-free ingredients. Rice flour is rich in amino acids, can regulate the body's insulin secretion, has potential health benefits, but rice in the finishing process of vitamins and minerals loss more. Rice is gluten-free, does not form a mesh structure in baking, nor retains carbon dioxide gas, making the dough less elastic and limiting its use in baking. These undesirable qualities of rice can be improved by mixing ingredients, such as adding oat fiber and chrysanthemum powder to rice flour, making cakes that improve taste and nutrition, and cookies made from rice and buckwheat flour.
is rich in protein and all essential amino acids the body needs, especially lysine. Oatmeal is shredded from whole oats to give the product a crisper taste in baked goods processing. Oatmeal powder is the β source of oatmeal - glucosaccharides, β - glucosaccharides are a healthy soluble fiber.
buckwheat flour is rich in B vitamins and mineral elements such as iron, magnesium, zinc and manganese, as well as plant active ingredients such as reedin and quercetin, which have anti-inflammatory properties. A mixture of buckwheat and rice flour is suitable for baking and fermenting bread.
is made from dried coconut meat and grated, with a mild coconut flavor and a light texture similar to plain flour, perfect for baking bread and desserts. Coconut powder is rich in mid-chain fatty acids and dietary fiber.
bean powder is rich in cellulose and plant protein, magnesium, potassium and other mineral elements are high, can be used to make salads, sandwiches, chickpea puree and chickpea powder bread.
cornmeal is rich in vitamin B6, thiamine, manganese, magnesium and selenium, rich in dietary fiber, but also carotene, flalatin, zetamtin good source, can be used to make gluten-free tortillas, corn porridge and so on.
powder is one of the most common gluten-free flours and contains a variety of minerals, including iron, calcium, magnesium, potassium, copper and manganese, as well as a good source of vitamin E and unsaturated fatty acids.
Sorghum is a natural gluten-free food with a mild sweetness, usually mixed with other gluten-free flours, rich in fiber and protein, a low-sugar index food, and rich in mineral iron and antioxidants.
Add functional ingredients to compensate for gluten-free defects
Because gluten-free foods are gluten-free and cannot form a mesh structure, the moisture and carbon dioxide gases produced during fermentation are easily dispersed, resulting in poor food start-up and air conditioning, color and quality. The study found that by adding functional ingredients can effectively improve the poor quality of gluten-free foods, common functional additives include colloids, enzymes, chrysanthemum powder and β-glucosaccharoids.
addition of collates to the food production process can effectively improve the quality and structure of gluten-free foods, so that the viscosity and elasticity of food increased. Such as brown rice and buckwheat flour as raw materials for the production of gluten-free bread, in the production process, respectively, the addition of hydroxypropyl methyl cellulose, jaundol and sodium seaweed 3 kinds of water-soluble collate, can make the bread's ratio increased, the hardness is smaller.
is also a common gluten-free food functional addition ingredients, mainly glutamine transaminase, tyrosinease, amylase, gluten oxidase and so on. Studies have found that the use of tyrosinease (TYR) alone or with xylitase (XYL) can significantly increase the softness and volume of gluten-free oat bread, helping to improve the texture of the product.
, also known as chrysanthemum or natural fructose, is a water-soluble dietary fiber, widely used in milk powder, beverages, biscuits and bread and other baked goods. The study found that by adding different concentrations of chrysanthemum powder to gluten-free dough, the results showed that samples with chrysanthemum content of 5% and 7.5%, respectively, had higher elongation and shear viscosity values and higher hardness than other samples.
β glucosaccharies can be used in gluten-free flour formulations to simulate the viscosity elasticity of gluten, which has an important role to play in processing and stability. When added to rice dough, the hydration, heat and paste properties of rice dough can be significantly improved.
present, gluten-free food production scale is small, production costs are higher, the market can choose a fewer types of products, the audience is more special, so that marketing has certain limitations. In addition, gluten-free food gluten-free protein, so that the dough holding water, cohesion, elasticity, etc. are reduced, the baked goods produced difficult to form and easily break, so in appearance, texture, taste and other aspects are worse than wheat flour processed food.
To improve the flavor and taste of gluten-free foods, sugars, fats and other ingredients are often added to the production process, so many gluten-free foods contain higher energy, more sugar and fat than regular foods. If you eat this kind of gluten-free food for a long time, it is easy to exceed the energy standard, so you should choose all-round nutrition, high nutrient density and high quality raw materials.
there are fewer gluten-free products on the market in China, so enterprises also need to continuously improve production technology, optimize product formulation, improve product quality and enrich product types to meet people's needs.
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