{"title":"原料与加工物料面筋含量的比较分析","authors":"S. Chandra","doi":"10.51129/ujpah-2020-29-2(7)","DOIUrl":null,"url":null,"abstract":"Abstract-Gluten intolerance /allergies is now a silently rising problem world-wide. Gluten is a protein composite found in cereals, wheat, rice, barley and certain oat varieties. It also causes Celiac disease which is an autoimmune disease (most severe form of gluten intolerance), resulting from glutenintoleranceandisbasedongeneticintolerance. The only therapeutic treatment for the patients with gluten allergies and celiac disease is a strict gluten free diet. Rising demand for gluten free products is a task for the bakers and manufacturers to eliminate gluten completely from their products which is technically not possible. This draws the attention to the fact that mandatory analysis in this field is required. The aim of this work is to find a way to reduce the gluten content in the available materials, and also to find the source of gluten contamination after processing of raw materials. It wasnotedthatgarlicandsugarcontainingcombination were found effective and showed decrease in gluten content and that they were better additivities in the processing process than rest of others.","PeriodicalId":432227,"journal":{"name":"Universities' Journal of Phytochemistry and Ayurvedic Heights","volume":"91 2","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2020-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative Analysis of Gluten Content of Raw and Processed Materials\",\"authors\":\"S. Chandra\",\"doi\":\"10.51129/ujpah-2020-29-2(7)\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract-Gluten intolerance /allergies is now a silently rising problem world-wide. Gluten is a protein composite found in cereals, wheat, rice, barley and certain oat varieties. It also causes Celiac disease which is an autoimmune disease (most severe form of gluten intolerance), resulting from glutenintoleranceandisbasedongeneticintolerance. The only therapeutic treatment for the patients with gluten allergies and celiac disease is a strict gluten free diet. Rising demand for gluten free products is a task for the bakers and manufacturers to eliminate gluten completely from their products which is technically not possible. This draws the attention to the fact that mandatory analysis in this field is required. The aim of this work is to find a way to reduce the gluten content in the available materials, and also to find the source of gluten contamination after processing of raw materials. It wasnotedthatgarlicandsugarcontainingcombination were found effective and showed decrease in gluten content and that they were better additivities in the processing process than rest of others.\",\"PeriodicalId\":432227,\"journal\":{\"name\":\"Universities' Journal of Phytochemistry and Ayurvedic Heights\",\"volume\":\"91 2\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-24\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Universities' Journal of Phytochemistry and Ayurvedic Heights\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.51129/ujpah-2020-29-2(7)\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Universities' Journal of Phytochemistry and Ayurvedic Heights","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.51129/ujpah-2020-29-2(7)","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Comparative Analysis of Gluten Content of Raw and Processed Materials
Abstract-Gluten intolerance /allergies is now a silently rising problem world-wide. Gluten is a protein composite found in cereals, wheat, rice, barley and certain oat varieties. It also causes Celiac disease which is an autoimmune disease (most severe form of gluten intolerance), resulting from glutenintoleranceandisbasedongeneticintolerance. The only therapeutic treatment for the patients with gluten allergies and celiac disease is a strict gluten free diet. Rising demand for gluten free products is a task for the bakers and manufacturers to eliminate gluten completely from their products which is technically not possible. This draws the attention to the fact that mandatory analysis in this field is required. The aim of this work is to find a way to reduce the gluten content in the available materials, and also to find the source of gluten contamination after processing of raw materials. It wasnotedthatgarlicandsugarcontainingcombination were found effective and showed decrease in gluten content and that they were better additivities in the processing process than rest of others.