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Microencapsulated bacterial population for gluten degradation into sourdough and method for producing the sourdough

机译:用于面筋降解为面团的微囊化细菌种群及其生产方法

摘要

The present invention includes a) three different commercially available lactic acid strains, b) encapsulating agents, c) prebiotics, and d) trehalose, combined with bacterial and fungal proteolytic enzymes. It relates to a microencapsulated bacterial population for gluten degradation. Preferably, the microencapsulated bacterial population is a) Lactobacillus plantarum ATCC 8014, b) Lactobacillus sanfrancisensis ATCC 27652, c) Lactobacillus brevis ATCC 14869, and d) a protein isolated from whey containing 90% protein; e) A maltodextrin having a dextrose equivalent of 10, f) gum arabic, g) agave syrup, and h) trehalose, combined with bacterial and fungal proteases. It also relates to a method for obtaining a microencapsulated bacterial population or sourdough produced from a microencapsulated bacterial population and a bread product obtained using sourdough.
机译:本发明包括与细菌和真菌蛋白水解酶组合的a)三种不同的可商购的乳酸菌株,b)包囊剂,c)益生元,和d)海藻糖。它涉及用于面筋降解的微囊化细菌群体。优选地,微囊化细菌群体是:a)植物乳杆菌ATCC 8014,b)旧金山乳杆菌ATCC 27652,c)短乳杆菌ATCC 14869,和d)从含90%蛋白质的乳清分离的蛋白质; e)葡萄糖当量为10的麦芽糖糊精,f)阿拉伯树胶,g)龙舌兰糖浆,h)海藻糖,并结合有细菌和真菌蛋白酶。本发明还涉及一种用于获得由微囊化细菌群体产生的微囊化细菌群体或酵母的方法以及使用该酵母获得的面包产品。

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