Microencapsulated bacterial consortium for the degradation of gluten into sourdough and method for producing said sourdough

A process for producing a microencapsulated bacterial consortium for gluten degradation, comprising the steps of:

• a) separately reactivating each strain of lactic-acid bacteria;
• b) when each strain is active, separately culturing in a liquid culture medium until achieving each strain desired concentration;
• c) for each strain, removing the excess culture medium to concentrate the microorganisms, obtaining a pellet;
• d) separately, resuspending the pellet obtained for each strain in saline suspension and adjusting to the required volume;
• e) mixing the necessary amounts of each strain and taking to a final volume;
• f) dissolving the encapsulating agents in water, at the proper ratios to have 20 to 30% of dissolved solids;
• g) adding prebiotics and trehalose;
• h) inoculating with the mixture of the three strains of lactic-acid bacteria, such that about 1010 CFU of said mixture of three strains of lactic-acid bacteria per gram of powdered microencapsulated are obtained;
• and
• i) drying, to an inlet temperature of between 110 and 160° C., and an outlet temperature of between 60 and 80° C., with a feed rate between 20 and 50 mL/min.

A process to make a sourdough from a microencapsulated bacterial consortium for gluten degradation, in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin, comprising the following steps:

• i) mixing 30 to 60% flour with 40 to 80% water to obtain a dough with a dough yield (DY) from 150 to 475;
• ii) adding 0.005 to 0.03% proteolytic enzyme of bacterial origin and 0.001 to 0.02% proteolytic enzyme of fungal origin previously dissolved in kneading water;
• iii) adding the microencapsulated bacterial consortium such that about 1010 CFU/g flour is present;
• iv) mixing;
• and
• v) fermenting for 3 to 48 hours, at a temperature from 30 to 37° C., and a relative humidity from 70 to 92%.