原料与加工物料面筋含量的比较分析

S. Chandra
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引用次数: 0

摘要

摘要-麸质不耐症/过敏现在是一个无声的全球上升的问题。谷蛋白是一种蛋白质复合物,存在于谷物、小麦、大米、大麦和某些燕麦品种中。它还会导致乳糜泻,这是一种自身免疫性疾病(麸质不耐症的最严重形式),由麸质不耐症和非遗传性不耐症引起。对麸质过敏和乳糜泻患者的唯一治疗方法是严格的无麸质饮食。对无谷蛋白产品的需求不断增长,这对面包师和制造商来说是一项任务要从他们的产品中完全去除谷蛋白这在技术上是不可能的。这提请注意这一事实,即需要对这一领域进行强制性分析。本工作的目的是寻找一种降低现有材料中面筋含量的方法,并找到原料加工后面筋污染的来源。值得注意的是,大蒜和含糖的混合物被发现是有效的,可以降低面筋含量,并且在加工过程中它们是比其他添加剂更好的添加剂。
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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.
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