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