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.
Claims1
A starter composition comprising a gluten-free fermented flour composition and at least two lactic acid bacteria selected from the group consisting of Lactobacillus sanfranciscensis (DSM 18426), Lactobacillus plantarum (DSM 18430), and L. sanfranciscensis (DSM 18427), the gluten-free fermented flour composition comprising at least one flour selected from the group consisting of corn flour, corn starch, rice flour, and buckwheat flour, wherein the gluten-free fermented flour composition is prepared by fermenting the at least one flour with the at least two lactic acid bacteria.
Dependencies are inferred from the claim text.