METHOD FOR PARTIAL DEGRADATION OF GLUTEN
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United States of America Patent
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Issued Date -
Mar 6, 2014
app pub date -
Aug 29, 2012
filing date -
Aug 29, 2012
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Abandoned
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Abstract
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
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