C - Chemistry – Metallurgy – 12 – N
Patent
C - Chemistry, Metallurgy
12
N
C12N 1/20 (2006.01) A21D 2/00 (2006.01) A21D 2/26 (2006.01) A21D 8/04 (2006.01) A21D 10/00 (2006.01) A21D 13/06 (2006.01)
Patent
CA 2743599
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten- free foods.
La présente invention concerne l'utilisation de bactéries lactiques sélectionnées et d'enzymes fongiques pour la dégradation totale du gluten à partir de farine de blé panifiable et dur, d'orge, de seigle et d'avoine. En particulier, l'invention concerne l'utilisation de bactéries lactiques sélectionnées et d'enzymes fongiques pour la dégradation totale du gluten (concentration de gluten résiduel inférieure à 20 ppm) de farines de céréales, qui, après détoxification, peuvent être utilisées selon un protocole biotechnologique standardisé pour la production de divers aliments sans gluten.
Benedusi Anna
Cassone Angela
de Angelis Maria
Di Cagno Raffaella
Giuliani Giammaria
Dennison Associates
Giuliani S.p.a.
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