无面筋蛋白曲奇饼干的研究进展
详细信息 查看官网全文
- 英文论文题名：Research progress of Non-gluten cookie and biscuit
- 论文作者：王文欣 ; 冯涛 ; 陈忠秋 ; 庄海宁
- 英文论文作者：Wang wenxin ; Feng Tao ; Chen Zhongqiu ; Zhuang Haining ; School of Perfume and Aroma Technology ; Shanghai Institute of Technology ; Edible fungi Institute of Shanghai Academy of Agriculture Science
- 年：2016
- 作者机构：上海应用技术学院香料香精技术与工程学院;上海农业科学院食用菌研究所;
- 论文关键词：无面筋蛋白 ; 乳糜泄 ; 曲奇 ; 苋菜 ; 藜麦
- 英文论文关键词：gluten-free ; celiac diseases ; cookies ; amaranth ; pomace
- 会议召开时间：2016-06-15
- 会议录名称：第十一届中国香料香精学术研讨会论文集
- 英文会议录名称：The Proceedings of the 11th Seminar on Fragrance and Flavor China
- 语种：中文
- 分类号：TS213.22
- 学会代码：ZGXE
- 会议名称：第十一届中国香料香精学术研讨会
- 会议地点：中国上海
- 主办单位：中国香料香精化妆品工业协会
- 学会名称：中国香料香精化妆品工业协会
- 页数：4
- 文件大小：280k
- 原文格式：O
- 会议级别：全国
摘要
面筋蛋白的摄入可引起某些特殊人群患乳泄等疾病。为解决无面筋蛋白曲奇面团过软无法成型的问题。列举了用苋菜、藜麦、果渣、大米为原料制作出的无面筋蛋白曲奇特有的优点。为无面筋蛋白曲奇的发展提供了参考依据。
Intake of gluten can cause some special people who suffer from celiac diseases.To solve the gluten-free cookies dough is too soft to shape issues.Listed with amaranth,quinoa,pomace,rice as raw materials,gluten-free cookies with some special advantages can be produced.This review might provide some references for gluten-free cookies.
Intake of gluten can cause some special people who suffer from celiac diseases.To solve the gluten-free cookies dough is too soft to shape issues.Listed with amaranth,quinoa,pomace,rice as raw materials,gluten-free cookies with some special advantages can be produced.This review might provide some references for gluten-free cookies.
引文
[1]Murray J A.The widening spectrum of celiac disease[J].American Journal of Clinical Nutation,1999,69(3):354-365.
[2]Arendt E K,Dal Bello F.Gluten-free cereals products and beverages[M].l.NewYork:Academic Press,2008:1-22.
[3]Niewinski M M.Advances in celiac disease and gluten-free diet[J].Journal of American Diet Association,2008,108(4):661-672.
[4]Gallagher E,Gormley T R,Arendt E K.Recent advances in the formulation of gluten-free cereal-based products[J].Trends in Food Science and Technology,2004,15(3/4):143-152.
[5]Thompson T.Wheatstarch,gliadin,and the gluten-free diet[J].Journal of American Diet Association,2001,101(12):1456-1459.
[6]Soaresa F L P,Matosob R D O,Teixeira L G,etal.Gluten-free diet reduces adiposity,inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression[J].Journal of Nutritional Biochemistry,2013,24:1105-1 111.
[7]Zanini B,Mazzoncini E,Lanzarotto F,et al.Impact of gluten-free diet on cardiovascular risk factors.A retrospective analysis in a large cohort of coeliac patients[J].Digestive and Liver Disease,2013,45:810-815.
[8]司学芝,李建伟,王金水,等.麦醇溶蛋白和麦谷蛋白提取条件的研究[J].郑州工程学院学报,2004,25(3):33-36
[9]钟耕,陈宗道小麦面筋蛋白及其化学改性研究[J].粮食与饲料工业,2001(5):41-43
[10]Omami,E.N.,Hammes,P.S.,&Robbertse,P.J.(2006).Differences in salinity toler-ance for growth and water-use efficiency in some amaranth(Amaranthus spp.)genotypes.New Zealand Journal of Crop and Horticultural Science,34,11-22.
[11]Bressani,R.(2003).Amaranth.In B.Caballero(Ed.),Encyclopedia of food sciences and nutation(2nd ed.).(pp.166el73).Maryland:Elsevier.
[12]Mlakar,G.S.,Turinek,M.,Jakop,M.,Bavec,M.,&Bavec,F.(2009).Nutation value and use of grain amaranth potential future application in bread making.Agri-cultura,43-53.
[13]Klimczak,I.,Malecka,M.,&Pacholek,B.(2002).Antioxidant activity of ethanolic extracts of amaranth seeds.Nahrung,46,184-1866.
[14]Fern_andez-Orozco,R.,Piskula,M.K.,Zielinski,H.,Kozlowska,H.,Frias,J.,&Vidal-Valverde,C.(2006).Germination as a process to improve the antioxidant capacity of Lupinusangustifolius L.var.Zapaton.European Food Research and Technology,223,495-502.
[15]ArtiChauhan,D.C.Saxena,Sukhcharn SinghD.(2015).Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth(Amaranthus spp.)flour.Food Science and Technology,63,939-945
[16]Stikic R,Glamoclija D,Demin M et al(2012)Agronomical and nutritional evaluation of quinoa seeds(Chenopodium quinoa Willd.)as an ingredient in bread formulations.J CerSci 55:132-138
[17]Gómez-CaravacaAM,Segura-Carretero A,Fern A,Caboni MF(2011)Simultaneous determination of phenolic compounds and saponins in quinoa(Chenopodium quinoa Willd)by a liquid chromatography-diode array detection-electrospray ionization-time-of-flight mass spectrometry methodology.J Agric Food Chem 59:10815-10825
[18]Harra NM,Lemm T,Smith C(2011)Quinoa flour is an acceptable replacement for all purpose flour in a peanut butter cookie.J Am Diet Assoc 111:SA45
[19]Isabelle L.Brito,EvandroLeite de Souza,Suenia Samara Santos Felex,Marta SuelyMadruga,Fabio Yamashita,MarcianeMagnani(2015)Nutritional and sensory characteristics of gluten-free quinoa(Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.J Food SciTechnol 52(9):5866-5873.
[20]Khanal RC,Howard LR,Brownmiller CR,Prior RL(2009)Influence of extrusion processing on procyanidin composition and total anthocy-anin contents of blueberry pomace.J Food Sci 74:H52-H58
[21]G6recka D,Pacholek B,Dziedzic K,Gorecka M(2010)Raspberry pom-ace as a potential fibersource for cookies enrichment.ActaSci Pol Technol Aliment9(4):451-462
[22]Bobinaite R,Viskelis P,Sarkinas A,Venskutonis PR(2013)Phytochemical composition,antioxidant and antimicrobial proper-ties of raspberry fruit,pulp,and marc extracts.CyTA-Journal of Food 11(4):334-342
[23]Lee J,Wrolstad RE(2004)Extraction of anthocyanins and polyphenolics from blueberry processing waste.J Food Sci 69:C564-C573
[24]Pareyt,B,Delcour,J.A.(2008).The role of wheat flour constituents,sugar,and fat in low moisture cereal based products:a review on sugar-snap cookies.Critical Reviews in Food Science and Nutrition,48,824-839.
[25]Camino M.Mancebo,Patricia Rodriguez,Manuel Gomez.□J.(2016)Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies.Food Science and Technology 67,127-132.
[2]Arendt E K,Dal Bello F.Gluten-free cereals products and beverages[M].l.NewYork:Academic Press,2008:1-22.
[3]Niewinski M M.Advances in celiac disease and gluten-free diet[J].Journal of American Diet Association,2008,108(4):661-672.
[4]Gallagher E,Gormley T R,Arendt E K.Recent advances in the formulation of gluten-free cereal-based products[J].Trends in Food Science and Technology,2004,15(3/4):143-152.
[5]Thompson T.Wheatstarch,gliadin,and the gluten-free diet[J].Journal of American Diet Association,2001,101(12):1456-1459.
[6]Soaresa F L P,Matosob R D O,Teixeira L G,etal.Gluten-free diet reduces adiposity,inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression[J].Journal of Nutritional Biochemistry,2013,24:1105-1 111.
[7]Zanini B,Mazzoncini E,Lanzarotto F,et al.Impact of gluten-free diet on cardiovascular risk factors.A retrospective analysis in a large cohort of coeliac patients[J].Digestive and Liver Disease,2013,45:810-815.
[8]司学芝,李建伟,王金水,等.麦醇溶蛋白和麦谷蛋白提取条件的研究[J].郑州工程学院学报,2004,25(3):33-36
[9]钟耕,陈宗道小麦面筋蛋白及其化学改性研究[J].粮食与饲料工业,2001(5):41-43
[10]Omami,E.N.,Hammes,P.S.,&Robbertse,P.J.(2006).Differences in salinity toler-ance for growth and water-use efficiency in some amaranth(Amaranthus spp.)genotypes.New Zealand Journal of Crop and Horticultural Science,34,11-22.
[11]Bressani,R.(2003).Amaranth.In B.Caballero(Ed.),Encyclopedia of food sciences and nutation(2nd ed.).(pp.166el73).Maryland:Elsevier.
[12]Mlakar,G.S.,Turinek,M.,Jakop,M.,Bavec,M.,&Bavec,F.(2009).Nutation value and use of grain amaranth potential future application in bread making.Agri-cultura,43-53.
[13]Klimczak,I.,Malecka,M.,&Pacholek,B.(2002).Antioxidant activity of ethanolic extracts of amaranth seeds.Nahrung,46,184-1866.
[14]Fern_andez-Orozco,R.,Piskula,M.K.,Zielinski,H.,Kozlowska,H.,Frias,J.,&Vidal-Valverde,C.(2006).Germination as a process to improve the antioxidant capacity of Lupinusangustifolius L.var.Zapaton.European Food Research and Technology,223,495-502.
[15]ArtiChauhan,D.C.Saxena,Sukhcharn SinghD.(2015).Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth(Amaranthus spp.)flour.Food Science and Technology,63,939-945
[16]Stikic R,Glamoclija D,Demin M et al(2012)Agronomical and nutritional evaluation of quinoa seeds(Chenopodium quinoa Willd.)as an ingredient in bread formulations.J CerSci 55:132-138
[17]Gómez-CaravacaAM,Segura-Carretero A,Fern A,Caboni MF(2011)Simultaneous determination of phenolic compounds and saponins in quinoa(Chenopodium quinoa Willd)by a liquid chromatography-diode array detection-electrospray ionization-time-of-flight mass spectrometry methodology.J Agric Food Chem 59:10815-10825
[18]Harra NM,Lemm T,Smith C(2011)Quinoa flour is an acceptable replacement for all purpose flour in a peanut butter cookie.J Am Diet Assoc 111:SA45
[19]Isabelle L.Brito,EvandroLeite de Souza,Suenia Samara Santos Felex,Marta SuelyMadruga,Fabio Yamashita,MarcianeMagnani(2015)Nutritional and sensory characteristics of gluten-free quinoa(Chenopodium quinoa Willd)-based cookies development using an experimental mixture design.J Food SciTechnol 52(9):5866-5873.
[20]Khanal RC,Howard LR,Brownmiller CR,Prior RL(2009)Influence of extrusion processing on procyanidin composition and total anthocy-anin contents of blueberry pomace.J Food Sci 74:H52-H58
[21]G6recka D,Pacholek B,Dziedzic K,Gorecka M(2010)Raspberry pom-ace as a potential fibersource for cookies enrichment.ActaSci Pol Technol Aliment9(4):451-462
[22]Bobinaite R,Viskelis P,Sarkinas A,Venskutonis PR(2013)Phytochemical composition,antioxidant and antimicrobial proper-ties of raspberry fruit,pulp,and marc extracts.CyTA-Journal of Food 11(4):334-342
[23]Lee J,Wrolstad RE(2004)Extraction of anthocyanins and polyphenolics from blueberry processing waste.J Food Sci 69:C564-C573
[24]Pareyt,B,Delcour,J.A.(2008).The role of wheat flour constituents,sugar,and fat in low moisture cereal based products:a review on sugar-snap cookies.Critical Reviews in Food Science and Nutrition,48,824-839.
[25]Camino M.Mancebo,Patricia Rodriguez,Manuel Gomez.□J.(2016)Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies.Food Science and Technology 67,127-132.