Process of microbic biotechnology for completely degrading gluten in flours
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United States of America Patent
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Jul 12, 2016
Grant Date -
Feb 9, 2012
app pub date -
Dec 17, 2009
filing date -
Dec 23, 2008
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Abstract
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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