Gluten-free nutritious cassava biscuit and preparation method thereof

Abstract

The invention provides a gluten-free nutritious cassava biscuit and a preparation method thereof. The gluten-free nutritious cassava biscuit comprises the following components in parts by weight: 80-100 parts of fermented superfine cassava flour, 5-10 parts of whole potato flour, 5-10 parts of sorghum flour, 5-10 parts of corn starch, 10-30 parts of whole soybean flour, 5-15 parts of whole pea flour, 20-40 parts of shortening, 15-30 parts of white granulated sugar, 10-15 parts of gluten-free milk powder, 0.5-1.5 parts of salt, 1.5-3.0 parts of a swelling agent, 0.5-2 parts of xanthan gum, 10-20 parts of whole egg liquid, 10-20 parts of water and 10-15 parts of nuts. The fermented whole cassava flour substitutes wheat flour used in conventional production, so that the produced cassava biscuit not only can meet the needs of gluten-sensitive people, but also solves the problems that a conventional gluten-free baked product is low in protein content, poor in color and luster and poor in dough shaping effect. Abundant cassava resources in China are effectively utilized, unique excellent values of the cassava resources are embodied, and an increasing food crisis in China is relieved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a gluten-free cassava nutritional biscuit and a preparation method thereof. Background technique [0002] Gluten, commonly known as gluten protein or gluten powder, mainly exists in wheat grains, such as wheat, barley, rye, oats and other seeds, of which wheat has the highest content. In real life, some people are intolerant to gluten. Ingestion of gluten-containing foods will damage the epidermal cells of their intestines, and the small intestinal villi will be damaged, which will seriously affect the digestion and absorption of food nutrients and induce celiac disease , known as gluten allergy. Children with this allergic reaction will experience symptoms such as abdominal distension, diarrhea, vomiting, and constipation, resulting in malnutrition, slow growth, weight loss, and bad temper; adults also show lethargy, fatigue, joint disease, depression, anxiety, and numb hands an...

AI Technical Summary

Problems solved by technology

Cassava has high nutritional value and is rich in minerals and vitamins. Its calcium, magnesium, iron, and zinc contents can reach several to dozens of times that of wheat. There are two problems in cassava food processing. First, cassava has low protein content. Two cassava contains cyanogenic glycosides, which can produce hydrocyanic acid under the action of enzymes and cause human poisoning, so it is not suitable for direct use in food processing

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