AU2021107030A4 - Multi-grain biscuit suitable for people with hyperglycemia and preparation method - Google Patents
Multi-grain biscuit suitable for people with hyperglycemia and preparation method Download PDFInfo
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- AU2021107030A4 AU2021107030A4 AU2021107030A AU2021107030A AU2021107030A4 AU 2021107030 A4 AU2021107030 A4 AU 2021107030A4 AU 2021107030 A AU2021107030 A AU 2021107030A AU 2021107030 A AU2021107030 A AU 2021107030A AU 2021107030 A4 AU2021107030 A4 AU 2021107030A4
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to the technical field of foods, in particular to a multi-grain
biscuit suitable for people with hyperglycemia and a preparation method for the multi-grain
biscuit. The multi-grain biscuit suitable for the people with the hyperglycemia includes a main
ingredient and an accessory ingredient, wherein the main ingredient is prepared from the
following materials by percentage: 35%-45% of low-gluten wheat flour, 5%-10% of ultra fine
oat bran flour, 35%-45% of whole buckwheat flour and 10%-20% of whole highland barley
flour; and the accessory ingredients account for the following percentage of the main
ingredient: 35%-45% of vegetable oil, 5%-15% of xylitol, 5%-10% of honey, 15%-20% of egg
pulp, 1%-2% of high-amylose corn starch, 0.2%-0.5% of salt, 0.04%-0.08% of calcium
dihydrogen carbonate and 0.04%-0.08% of calcium bicarbonate. For the multi-grain biscuit
suitable for the people with the hyperglycemia and the preparation method, the biscuits have
little crumbs to maintain consistency and taste, and both have good blood glucose decreasing
effect, the biscuit preparation process is simple and convenient to operate, and the work
efficiency is improved.
Description
The present invention relates to the technical field of foods, in particular to a multi-grain biscuit suitable for people with hyperglycemia and a preparation method for the multi-grain biscuit.
As well know, with the increase of age, acceleration of the pace of life and changes on eating habits and food composition, the spectrum of human diseases has a huge changed. For example, people with diabetes, cardiovascular diseases, hyperlipidemia and hypertension keeps rising with an equal proportion, and the diabetes has become a major global public health problem, especially, there is a close relationship between postprandial hyperglycemia and the risk of cardiovascular disease and death. The key to prevent and control occurrence of diseases lies in a scientific and reasonable diet structure. Coarse cereals help diabetic patients to control blood glucose and reduce blood glucose fluctuations after meals. There are relatively few multi-grain biscuit products on the market with quite difference in addition ratio. The effect of reducing blood glucose cannot be exerted with low proportion of coarse cereals, while the biscuits have a rough taste with high proportion of the coarse cereals, and the repurchase rate is low. To keep the taste while ensuring control on the blood glucose is the key to develop multi-grain biscuits suitable for people with hyperglycemia to eat.
(1) Technical problem solved
Aiming to the deficiencies in the prior art, the present invention provides a multi-grain biscuit suitable for people with hyperglycemia, capable of ensuring reduction in blood glucose and give consideration to the taste of a product, and a preparation method for the multi-grain biscuit.
(2) Technical solution In order to achieve the above objective, the present invention provides the following technical solution: the multi-grain biscuit suitable for the people with the hyperglycemia includes a main ingredient and accessory ingredients, wherein the main ingredient is prepared from the following raw materials by percentage: Low gluten wheat flour: 28%-100%; Ultra fine oat bran flour: 0%-7%;
Whole buckwheat flour: 0%-45%; and Whole highland barley flour: 0%-20%; the accessory ingredient is prepared from the following raw materials by percentage: vegetable oil: 30%-50%; honey: 5%-10%; calcium dihydrogen carbonate: 0.04%-0.08%; calcium bicarbonate: 0.04%-0.08%; and an auxiliary ingredient prepared from the following raw materials by percentage: xylitol: %-15%; egg pulp: 15%-20%; salt: 0.2%-0.5%; and high-amylose corn starch: 1%-2%. Preferably, the auxiliary ingredient includes any one or more of the xylitol, the egg pulp, the salt and the high-amylose corn starch. Preferably, low-gluten wheat flour, whole buckwheat flour, ultra fine oat bran flour and whole highland barley flour are adopted as the wheat flour, the buckwheat flour, the oat flour and the highland barley flour respectively. Preferably, the main ingredient is prepared from the following raw materials by percentage: %-45% of the low-gluten wheat flour, 5%-10% of the ultra fine oat bran flour, 35%-45% of the whole buckwheat flour and 10%-20% of the whole highland barley flour; and the accessory ingredient accounts for the following percentage of the main ingredient: 35%-45% of the vegetable oil, 5%-15% of the xylitol, 5%-10% of the honey, 15%-20% of the egg pulp, 0.2%-0.5% of the salt, 1%-2% of the high-amylose corn starch, 0.04%-0.08% of the calcium dihydrogen carbonate and 0.04%-0.08% of the calcium bicarbonate. The present invention further provides a preparation method for the multi-grain biscuit suitable for the people with the hyperglycemia, including the following steps: step 1: putting the main ingredient into a horizontal kneading machine for blending with a blend time of 2-5 min; step 2: blending powdery accessory ingredients evenly, conducting sieving for standby, adding the xylitol and the salt in the vegetable oil for blending evenly, then adding egg pulp for blending evenly again for standby, putting all the main and auxiliary ingredients into a blender for blending until no dry flour exists, and rolling a dough directly into biscuit blanks by a roller printing machine; step 3: putting the formed biscuit blanks into an oven, and heating the biscuit blanks with an electric heating tube to bake the biscuits with an oven temperature of 210°C-250°C and a baking time of 6-7 min; and step 4: spraying the baked biscuits with the vegetable oil at about 40°C on the surfaces, then naturally cooling the biscuits on a cooling line until the moisture content is 3% or below, and packaging the biscuits at a temperature of about 30°C.
(3) Beneficial effects Compared with the prior art, the present invention provides the multi-grain biscuit suitable for the people with the hyperglycemia and the preparation method, which have the following beneficial effects: For the multi-grain biscuit suitable for the people with the hyperglycemia and the preparation method, the biscuits are convenient to prepare, have good blood glucose reducing effect and also take the taste into consideration, with little crumbs, the biscuit preparation process is simple and is convenient to operate, and the work efficiency is improved. BRIEF DESCRIPTION OF THE DRAWINGS
Fig. 1 is a diagram of GI values, hardness and fracturability corresponding to the ratio of a main ingredient of the present invention; and
Fig. 2 is a schematic diagram of GI values, hardness, sensory scores and fracturability corresponding to the ratio of an auxiliary ingredient of the present invention. DETAILED DESCRIPTION
The technical solutions in the embodiments of the present invention will be clearly and completely described with reference to the accompanying drawings in the embodiments of the present invention. Apparently, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the described embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative labor fall within the scope of protection of the present invention.
Referring to Figs. 1 and 2, a multi-grain biscuit suitable for people with hyperglycemia includes a main ingredient and an accessory ingredient, wherein the main ingredient is prepared from the following raw materials by percentage:
Low gluten wheat flour: 28%-100%;
Ultra fine oat bran flour: 0%-7%;
Whole buckwheat flour: 0%-45%; and
Whole highland barley flour: 0%-20%;
the accessory ingredient is prepared from the following raw materials by percentage (by base flour):
vegetable oil: 30%-50%;
honey: 5%-10%;
calcium dihydrogen carbonate: 0.04%-0.08%; calcium bicarbonate: 0.04%-0.08%; and an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %-15%; egg pulp: 15%-20%; salt: 0.2%-0.5%; and high-amylose corn starch: 1%-2%.
Preferably, the auxiliary ingredient includes any one or more of xylitol, egg pulp, salt and high-amylose corn starch.
Preferably, low-gluten wheat flour, whole buckwheat flour, ultra fine oat bran flour and whole highland barley flour are adopted as the wheat flour, the buckwheat flour, the oat flour and the highland barley flour respectively.
Preferably, the main ingredient is prepared from the following raw materials by percentage: %-45% of the low-gluten wheat flour, 5%-10% of the ultra fine oat bran flour, 35%-45% of the whole buckwheat flour and 10%-20% of the whole highland barley flour; and the accessory ingredient accounts for the following percentage of the main ingredient: 35%-45% of the vegetable oil, 5%-15% of the xylitol, 5%-10% of the honey, 15%-20% of the egg pulp, 0.2%-0.5% of the salt, 1%-2% of the high-amylose corn starch, 0.04%-0.08% of the calcium dihydrogen carbonate and 0.04%-0.08% of the calcium bicarbonate.
The present invention further provides a preparation method for the multi-grain biscuit suitable for the people with the hyperglycemia, including the following steps:
step 1: putting the main ingredient into a horizontal kneading machine for blending with a kneading time of 2-5 min;
step 2: blending powdery accessory ingredients evenly, conducting sieving for standby, adding the xylitol and the table salt in the vegetable oil for blending evenly, then adding egg pulp for blending evenly again for standby, putting all the main and auxiliary ingredients into a blender for blending until no dry flour exists, and rolling the dough directly into biscuit blanks by a roller printing machine;
step 3: putting the formed biscuit blanks into an oven, and heating the biscuit blanks with an electric heating tube to bake the biscuits with an oven temperature of 210°C-250°C and a baking time of 6-7 min; and
step 4: spraying the baked biscuits with the vegetable oil at about 40°C on the surfaces, then naturally cooling the biscuits on a cooling line until the moisture content is 3% or below, and packaging the biscuits at a temperature of about 30°C.
Embodiment 1
The main ingredient is prepared from the following raw materials by percentage:
Low gluten wheat flour: 100%;
Ultra fine oat bran flour: 0%;
Whole buckwheat flour: 0%; and
Whole highland barley flour: 0%;
Embodiment 2
The main ingredient is prepared from the following raw materials by percentage:
Low gluten wheat flour: 79%;
Ultra fine oat bran flour: 1%;
Whole buckwheat flour: 15%; and
Whole highland barley flour: 5%;
Embodiment 3
The main ingredient is prepared from the following raw materials by percentage:
Low gluten wheat flour: 63%;
Ultra fine oat bran flour: 3%;
Whole buckwheat flour: 24%; and
Whole highland barley flour: 10%;
Embodiment 4
The main ingredient is prepared from the following raw materials by percentage:
Low gluten wheat flour: 45%;
Ultra fine oat bran flour: 5%;
Whole buckwheat flour: 35%; and
Whole highland barley flour: 15%;
Embodiment 5
The main ingredient is prepared from the following raw materials by percentage:
Low gluten wheat flour: 28%;
Ultra fine oat bran flour: 7%;
Whole buckwheat flour: 45%; and
Whole highland barley flour: 20%;
Embodiment 6
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 30%;
honey: 6%;
calcium dihydrogen carbonate: 0.04%;
calcium bicarbonate: 0.04%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0.4%; and high-amylose corn starch: 1%.
Embodiment 7
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 30%;
honey: 8%;
calcium dihydrogen carbonate: 0.06%;
calcium bicarbonate: 0.06%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0. 4 %; and high-amylose corn starch: 1%.
Embodiment 8
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 30%;
honey: 10%;
calcium dihydrogen carbonate: 0.08%;
calcium bicarbonate: 0.08%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0. 4 %; and high-amylose corn starch: 1%.
Embodiment 9
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 40%; honey: 6 %;
calcium dihydrogen carbonate: 0.04%;
calcium bicarbonate: 0.04%; and an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0.4%; and high-amylose corn starch: 1%.
Embodiment 10
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 40%;
honey: 8%;
calcium dihydrogen carbonate: 0.06%;
calcium bicarbonate: 0.06%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0. 4 %; and high-amylose corn starch: 1%.
Embodiment 11
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 40%;
honey: 10%;
calcium dihydrogen carbonate: 0.08%;
calcium bicarbonate: 0.08%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0. 4 %; and high-amylose corn starch: 1%.
Embodiment 12
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 50%; honey: 6 %;
calcium dihydrogen carbonate: 0.04%;
calcium bicarbonate: 0.04%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0. 4 %; and high-amylose corn starch: 1%.
Embodiment 13
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 50%; honey: 8 %; calcium dihydrogen carbonate: 0.06%; calcium bicarbonate: 0.06%; and an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0.4%; and high-amylose corn starch: 1%.
Embodiment 14
The accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 50%;
honey: 10%;
calcium dihydrogen carbonate: 0.08%;
calcium bicarbonate: 0.08%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol: %; egg pulp: 20%; salt: 0. 4 %; and high-amylose corn starch: 1%.
To sum up, for the multi-grain biscuit suitable for the people with the hyperglycemia, the main ingredient is prepared from the following raw materials by percentage: 35%- 4 5 % of low-gluten wheat flour, 5 %-10 % of ultra fine oat bran flour, 35%-45% of whole buckwheat flour and %-20% of whole highland barley flour; the accessory ingredient accounts for the following percentage of the main ingredient: 35%-45% of the vegetable oil, 5%-10% of the honey, 0.04%-0.08% of the calcium dihydrogen phosphate, 0.04%-0.08% of the calcium bicarbonate, %-15% of the xylitol, 15%-20% of the egg pulp, 0.2%-0.5% of the salt and 1%-2% of the high-amylose corn starch; and the obtained biscuits are relatively low in GI values and hardness, relatively high in fracturability and crispness and relatively good in taste.
Although the embodiments of the present invention have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention, and the scope of the present invention is defined by the appended claims and equivalents thereof.
Claims (5)
1. A multi-grain biscuit suitable for people with hyperglycemia, including a main ingredient
and an accessory ingredient and characterized in that the main ingredient is prepared from the following raw materials by percentage:
Low gluten wheat flour: 28%-100%;
Ultra fine oat bran flour: 0%-7%;
Whole buckwheat flour: 0%-45%; and
Whole highland barley flour: 0%-20%;
the accessory ingredient is prepared from the following raw materials by percentage:
vegetable oil: 30%-50%;
honey: 5%-10%;
calcium dihydrogen carbonate: 0.04%-0.08%;
calcium bicarbonate: 0.04%-0.08%; and
an auxiliary ingredient is prepared from the following raw materials by percentage: xylitol:
%-15%; egg pulp: 15%-20%; salt: 0.2%-0.5%; and high-amylose corn starch: 1%-2%.
2. The multi-grain biscuit suitable for the people with the hyperglycemia according to claim 1,
characterized in that the auxiliary ingredient includes any one or more of the xylitol, the egg pulp, the salt and the high-amylose corn starch.
3. The multi-grain biscuit suitable for the people with the hyperglycemia according to claim 2,
characterized in that low-gluten wheat flour, whole buckwheat flour, ultra fine oat bran flour and
whole highland barley flour are adopted as the wheat flour, the buckwheat flour, the oat flour and the highland barley flour respectively.
4. The multi-grain biscuit suitable for the people with the hyperglycemia according to claim 3, characterized in that the main ingredient is prepared from the following raw materials by percentage:
%-45% of the low-gluten wheat flour, 5%-10% of the ultra fine oat bran flour, 35%-45% of the
whole buckwheat flour and 10%-20% of the whole highland barley flour; and the accessory
ingredient is prepared from the following raw materials by percentage: 35%-45% of the vegetable oil, 5%-15% of the xylitol, 5%-10% of the honey, 15%-20% of egg pulp, 0.2%-0.5% of salt,
1%-2% of the high-amylose corn starch, 0.04%-0.08% of the calcium dihydrogen carbonate and
0.04%-0.08% of the calcium bicarbonate.
5. A preparation method for the multi-grain biscuit suitable for the people with the
hyperglycemia, characterized by including the following steps:
step 1: putting main ingredient into a horizontal kneading machine for blending with a
kneading time of 2-5 min;
step 2: blending powdery accessory ingredients evenly, conducting sieving for standby, adding
xylitol and table salt in vegetable oil for blending evenly, then adding egg pulp for blending evenly again for standby, putting all the main and auxiliary ingredients into a blender for blending until no
dry flour exists, and rolling a dough directly into biscuit blanks by a roller printing machine;
step 3: putting the formed biscuit blanks into an oven, and heating the biscuit blanks with an
electric heating tube to bake the biscuits with an oven temperature of 210°C -250°C and a baking
time of 6-7 min; and
step 4: spraying the baked biscuits with the vegetable oil at about 40°C on the surfaces, then naturally cooling the biscuits on a cooling line until a moisture content is 3% or below, and
packaging the biscuits at a temperature of about 30°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021107030A AU2021107030A4 (en) | 2021-08-24 | 2021-08-24 | Multi-grain biscuit suitable for people with hyperglycemia and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2021107030A AU2021107030A4 (en) | 2021-08-24 | 2021-08-24 | Multi-grain biscuit suitable for people with hyperglycemia and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2021107030A4 true AU2021107030A4 (en) | 2021-12-02 |
Family
ID=78716593
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| Application Number | Title | Priority Date | Filing Date |
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| AU2021107030A Active AU2021107030A4 (en) | 2021-08-24 | 2021-08-24 | Multi-grain biscuit suitable for people with hyperglycemia and preparation method |
Country Status (1)
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| AU (1) | AU2021107030A4 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202200006557A1 (en) * | 2022-04-01 | 2023-10-01 | Food4Fit S R L | GLUTEN-FREE SOLID FOOD |
-
2021
- 2021-08-24 AU AU2021107030A patent/AU2021107030A4/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202200006557A1 (en) * | 2022-04-01 | 2023-10-01 | Food4Fit S R L | GLUTEN-FREE SOLID FOOD |
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