Gluten protein substitute and application thereof

Abstract

The invention relates to the field of foods, in particular to a gluten protein substitute. The gluten protein substitute comprises the following components in parts by weight: 2 to 6 parts of guar gum and 2 to 8 parts of pectin. The invention also relates to application of the gluten protein substitute in non-gluten wheaten foods, which comprises the following steps of: mixing non-gluten flour, the gluten protein substitute and yeast uniformly, adding water to the mixture and then stirring until the mixture is not sticky, to obtain a non-gluten paste; fermenting the non-gluten paste for 40 to130min, preparing a dough, then fermenting finally, and cooking non-gluten wheaten foods by traditional methods. The gluten protein substitute ensures sensory quality, reserves moisture, and ensures that net structures are formed in the non-gluten wheaten foods to simulate quality characteristics of traditional gluten wheaten foods. The gluten protein substitute is applicable for various kinds of cereal.

Description

technical field [0001] The invention relates to the field of food, in particular to a gluten protein substitute and its application. Background technique [0002] Gluten is a series of single proteins (such as alcohol, Gluten-soluble protein and glutenin), traditional puffed pasta (such as steamed buns, bread) has good fermentation performance and viscoelastic texture due to its rich gluten. However, the gluten protein in gluten can cause an immune response in a group of allergic people, causing a serious obstacle to the absorption of nutrients, namely celiac disease (CD). Serological scan data show that the average prevalence of CD in the world is 1:266, and the proportions of CD-affected populations in Europe and the United States are 1 / 200 and 1 / 250, respectively. So far, no drug has been developed to cure CD, and the only way is to maintain a gluten-free diet (gluten protein content <10mg / kg). Simply using non-gluten flour will affect the quality of puffed pasta, ...

AI Technical Summary

Problems solved by technology

Simply using non-gluten flour will affect the quality of puffed pasta, such as steamed buns, bread, etc., because it cannot combine with water to form an elastic porous network, thereby affecting consumer acceptability

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