Giammaria Giuliani,Anna Benedusi,Raffaella Di Cagno,Carlo Giuseppe Rizzello,Maria De Angelis,Marco Gobbetti,Angela Cassone
申请号：
US14424392
公开号：
US20150223506A1
申请日:
2013.08.27
申请国别(地区):
US
年份:
2015
代理人:
摘要：
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
