Research Progress in Raw Materials and Functional Additive Components of Gluten-free Biscuits

Celiac disease is a chronic intestinal malabsorption syndrome caused by gluten intolerance,patients should follow a gluten-free diet strictly for life. Gluten-free foods,without gluten,which has poorer taste and quality. To achieve the purpose of improvement on the taste and quality,the researchers improve the formula,technology and so on. In this paper,celiac disease and the general situation and defects of gluten-free biscuits are introduced,the raw materials(rice flour,millet flour,quinoa flour,oat flour,amaranth flour and other flour)and functional additives(hydrophilic colloid,inulin,enzyme preparation)used in gluten-free biscuits are mainly reviewed. The research progress of gluten-free biscuits at home and abroad is described in order that this paper can provide reference for further research and production of gluten-free biscuits.