Mixture Of Lactic Acid Bacteria For The Preparation Of Gluten Free Baked Products


Ontology type: sgo:Patent     


Patent Info

DATE

2008-01-24T00:00

AUTHORS

GIULIANI, GIAMMARIA , BENEDUSI, ANNA , DI CAGNO, RAFFAELLA , DE ANGELIS, MARIA , LUISI, ANTONELLA , GOBBETTI, MARCO

ABSTRACT

The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of 'natural yeast'based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding.

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