The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available 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 consortium comprises: a) Lactobacillus plantarum ATCC 8014； b) Lactobacillus sanfranciscensis ATCC 27652； c) Lactobacillus brevis ATCC 14869； d) isolated protein from milk serum with 90% protein； e) maltodextrin with a dextrose equivalent of 10； f) arabic gum； g) maguey honey； and h) trehalose； in combination with a protease of bacterial origin and a protease of fungal origin. It also describes a process for obtaining the microencapsulated bacterial consortium, as well as the preparation of sourdoughs therefrom, and the use of said sourdoughs to obtain baking products.
