METHOD FOR OBTAINING BAKERY FERMENTED PRODUCTS SUPPLEMENTED WITH SELENIUM INORGANIC SALTS FOR THE BIOSYNTHESIS OF SELENIZED PROTEINS AND THE BAKERY PRODUCTS WITH CANCER CHEMOPREVENTION PROPERTIES.

摘要

The present invention consists in providing a method for obtaining bakery fermented products supplemented with selenium inorganic salts for performing the biosynthesis of selenized proteins resulting from the inorganic salts during fermentation and obtaining bakery products with cancer chemopreventive properties such as sponge dough, sliced bread, amongst others; the performed studies show the cancer chemopreventive properties thereof due to the presence of selenium-methionine in a ratio equivalent to the total daily consumption of selenium recommended by the World Health Organization, the bakery product obtained in the bread form also being characterised in that it comprises the same parameters of a reference bread.