PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS USING A MIXTURE OF LACTOBACILLUS SANFRANCISCENSIS DSM22063 AND LACTOBACILLUS PLANTARUM DSM22064

摘要

Patent No. 593374 Disclosed is a mixture comprising or consisting of Lactobacillus sanfranciscensis DSM22063 and Lactobacillus plantarum DSM 22064 lactic acid bacteria. Also disclosed is a process for the preparation of a dough in which gluten is completely liquid flour degraded and which is suitable for the production of leavened gluten-free products, comprising or consisting of the following steps of: a) culture propagating Lactobacillus sanfranciscensis DSM22063 and Lactobacillus plantarum DSM 22064 lactic acid bacteria; b) mixing 20-50% by weight flour and 50-80% by weight water, wherein the % weight is based on the total weight of the flour and water, with the two bacteria strains of a) step at a cellular density of about 10^8 cfu/g; c) adding one or more fungal proteases, each at a concentration of 200-500 ppm; and d) fermenting for 8-20 h at 30-37 degree C to obtain a liquid dough.