FABRICATION AND QUALITY EVALUATION OF HYPOALLERGENIC WHEAT PRODUCTS

Hypoallergenic wheat products in the form of pasta-like noodles and br ead were fabricated. Wheat flour was added with a 0.6-fold weight of w ater dissolving collagenase to obtain hypoallergenic flour batter. Met hods for producing hypoallergenic pasta-like noodles and bread from th e batter were designed. In the noodle making, the batter was mixed wit h an oilgosaccharide with a mild sweetness, a surfactant, and salt, an d the mixture was extruded under heating. Both retorting and refrigera ting processes were applied to the noodles. In the bread making a mixt ure of the batter, glucose, citric acid, sodium hydrogen carbonate and salt was baked at 180 degrees C. The addition of glucose contributed to generation of faborable flavor and color.