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Microbial biotechnology process to completely decompose the gluten of Kona-chu
Microbial biotechnology process to completely decompose the gluten of Kona-chu
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机译:微生物生物技术工艺可完全分解科纳竹的面筋
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摘要
The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
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