METHOD FOR IMPROVING THE TECHNOLOGICAL AND NUTRITIONAL PROPERTIES OF GLUTEN-FREE FOOD MATRICES

摘要

The present invention relates to a method for improving the technological and nutritional properties of gluten-free food matrices based on a fermentation protocol using selected lactic bacteria as starters. The bacteria used are Lactobacillus plantarum strain DSM 33412 and Lactobacillus brevis strain DSM 33413, which are also the subject of the present invention. The method of the invention finds application in the processing of gluten-free flowing food material.