UNIVERSITA&rsquo； DEGLI STUDI DI FOGGIA;UNIVERSITA&rsquo DEGLI STUDI DI FOGGIA
发明人:
DI LUCCIA ALDO,LAMACCHIA CARMELA,GIANFRANI CARMELA
申请号：
NZ70747113
公开号：
NZ707471A
申请日:
2013.04.29
申请国别(地区):
NZ
年份:
2016
代理人:
摘要：
Disclosed is a method to obtain gluten detoxified flours suitable for the preparation of bakery products and pasta made from wheat. With the use of the method, gluten proteins undergo structural changes that do not activate in patients suffering from celiac disease, the cascade of inflammatory cytokines. Such structural changes, in addition, do not affect the technical properties of the flours that form the dough, therefore allowing the preparation of detoxified products, similar in taste and appearance to those commonly used in Mediterranean diet and which are intended not only for the people who suffer from intolerance to gluten, but for the whole population. The method for the detoxification of gluten proteins from grains of cereals is characterized by the following phases: a. hydration with water of the cereal grains； b. removal of water from the cereal grains； c. microwave treatment of the cereal grains； d. cooling of the cereal grains.
