microencapsulated bacterial cluster for gluten degradation, process for obtaining a microencapsulated bacterial cluster for gluten degradation, sour dough, process for preparing a sour dough and bakery product
Abstract "Microencapsulated Bacterial Grouping for Gluten Degradation, Process for Obtaining a Microencapsulated Bacterial Grouping for Gluten Degradation, Sour Dough, Process for Preparing a Sour Mass and Bakery Product" The present invention relates to a microencapsulated bacterial grouping for gluten degradation , which comprises: (a) three different commercially available strains of lactic acid bacteria； b) encapsulating agents； c) prebiotics； and d) trehalose； in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. preferably, the microencapsulated bacterial cluster comprises: a) lactobacillus plantarum up to 8014； b) lactobacillus sanfranciscensis atcc 27652； c) lactobacillus brevis atcc 14869； d) whey protein isolate with 90% protein； e) maltodextrin with a dextrose equivalent of 10； f) arabic gum； g) maguey honey (agave)； and h) trehalose； in combination with a bacterial protease and a fungal protease. Also described is a process for obtaining the microencapsulated bacterial grouping as well as the preparation of sour doughs therefrom and the use of said sour doughs to obtain bakery products.resumo “agrupamento bacteriano microencapsulado para degradação de glúten, processo para obter um agrupamento bacteriano microencapsulado para degradação de glúten, massa azeda, processo para preparar uma massa azeda e produto de panificação” a presente invenção se refere a um agrupamento bacteriano microencapsulado para degradação de glúten, que comprende: a) três cepas diferentes de bactérias de ácido láctico disponíveis no comércio； b) agentes encapsulantes； c) prebióticos； e d) trehalose； em combinação com uma enzima proteolítica de origem bacteriana e uma enzima proteolítica de origem fúngica. preferivelmente, o agrupamento bacteriano microencapsulado compreende: a) lactobacillus plantarum atcc 8014； b) lactobacillus sanfranciscensis atcc 27652； c) lactobacillus brevis atcc 14869； d) proteína isolada de soro de leite c
