PROCESS FOR THE PREPARATION OF SEMI-FINISHED FLOUR BASED FOOD PRODUCTS COMPRISING AN ELEMENT WITH TRANS-GLUTAMINAS ACTIVITY AND A SOURCE OF LYSINE

摘要

A process for the preparation of semi-finished flour-based food, comprising the steps of providing a predetermined amount of at least one vegetable flour containing gluten; realizing a semi-finished dough product based on vegetable flour, adding the dough with an element with trans-glutaminase activities, adding at least one source of lysine adapted to cooperate with the element with trans-glutaminase activity for activating its chelating action of the QXP gluten antigenic sites by transamidation. The lysine source is a biological or a cell lysate, obtained by mechanical or physical treatments of natural products and added directly into the semi-finished dough.