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US 9,237,753 B2Granted
Mixture of lactic bacteria for the preparation of gluten free baked products
AssigneeGiuliani S.P.A.
InventorsGiammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Maria De Angelis, Antonella Luisi, Marco Gobbetti
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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.
Claims10
Mixture comprising:
- isolated lactic bacteria strains for fermentation of gluten-free flours consisting of at least two lactic bacteria strains selected from the group consisting of Lactobacillus sanfranciscensis (DSM 18426), Lactobacillus rossiae (DSM 18429), Lactobacillus plantarum (DSM 18430), L. sanfranciscensis (DSM 18427), Pediococcus pentosaceus (DSM 18432), L. rossiae (DSM 18428) and Lactobacillus brevis (DSM 18431);
- and
- a gluten-free flour.
A gluten-free flour mixture for preparing gluten-free baked products, comprising:
- at least two isolated lactic bacteria strains selected from the group consisting of Lactobacillus sanfranciscensis (DSM 18426), Lactobacillus rossiae (DSM 18429), Lactobacillus plantarum (DSM 18430), L. sanfranciscensis (DSM 18427), Pediococcus pentosaceus (DSM 18432), L. rossiae (DSM 18428) and Lactobacillus Brevis (DSM 18431);
- and
- a gluten-free flour selected from the group consisting of corn, rice, saracen wheat, starch isolated from tapioca, sunflower, linen, teff, sorghum, quinoa, potato, manioca, amaranth, and millet flours.
Dependencies are inferred from the claim text.