Background

Around 1% of world population is affected by celiac disease. Celiacs are constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in many nutrients. In recent years, some breakthroughs have been made but there is still the need to provide better quality products to celiac people. Biscuits represent a good vehicle to distribute nutrients to celiac patients, because they are a convenient food appreciated by all groups of population. In addition, it is easier to produce gluten free biscuits than gluten free breads. Compared to bread, gluten plays a minor role in biscuits so a wider variety of flours might be employed.

Scope and approach

This paper focuses on the possibility to use alternative flours to rice and starches flours which may be employed in GF biscuits production. Furthermore, a discussion about technological, sensory and nutritional issues has been carried out. Moreover, to evaluate the composition of commercial GF biscuits, the frequency of occurrence of ingredients on the label of 282 biscuits present on Italian market is included as case study.

Key findings and conclusions

Many research showed that it is possible to formulate acceptable GF biscuits using alternative flours from cereals, pseudocereals and legumes, that may also enhance the nutritional quality, the antioxidant activity and the glycemic index of the biscuits. Malting, fermenting and germination can improve the overall quality of biscuits without affecting negatively technological properties. In Italian gluten free biscuits, maize starch and rice flour are the most frequent ingredients whereas alternative flours are still little employed.

中文翻译：

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专注于无麸质饼干：成分和问题

背景

全世界约有1％的人患有乳糜泻。Celiacs必须严格遵守无麸质（GF）饮食。通常他们的饮食不平衡，缺乏许多营养。近年来，已经取得了一些突破，但是仍然需要为腹腔疾病的人们提供更高质量的产品。饼干是将营养物质分配给乳糜泻患者的良好载体，因为它们是方便所有人群食用的食品。另外，生产无麸质饼干比无麸质面包容易。与面包相比，面筋在饼干中的作用较小，因此可以使用更多种类的面粉。

范围和方法

本文着眼于在大米饼干生产中使用米粉和淀粉粉替代面粉的可能性。此外，已经进行了有关技术，感官和营养问题的讨论。此外，为评估商品化的GF饼干的成分，还包括案例研究中出现在意大利市场上的282饼干标签上的成分出现频率。

主要发现和结论

许多研究表明，可以使用谷物，假谷物和豆类中的替代面粉来配制可接受的GF饼干，这也可以提高饼干的营养质量，抗氧化活性和血糖指数。麦芽发酵，发芽和发芽可以改善饼干的整体质量，而不会影响负面的技术性能。在意大利无麸质饼干中，玉米淀粉和米粉是最常见的成分，而替代面粉仍很少使用。