C - Chemistry – Metallurgy – 12 – N
Patent
C - Chemistry, Metallurgy
12
N
C12N 1/20 (2006.01) A21D 8/04 (2006.01)
Patent
CA 2657899
The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of "natural yeast"based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.
La présente invention concerne un mélange de bactéries lactiques destiné au levurage de produits de boulangerie sans gluten. L'invention concerne plus précisément l'utilisation de "levure naturelle" à base de bactéries lactiques sélectionnées comme agent de levurage pour la production d'un pain sans gluten possédant de meilleures propriétés sensorielles et nutritionnelles, destiné aux patients coeliaques.
Benedusi Anna
de Angelis Maria
Di Cagno Raffaella
Giuliani Giammaria
Gobbetti Marco
Dennison Associates
Giuliani S.p.a.
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