MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS

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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.

Classe Tecnologica

A - Human Necessities

Patent Office

United States Patent and Trademark Office

Numero Deposito

US2010055238

Anno Deposito

2006

Anno Concessione

2010

Inventori Pugliesi

  • Benedusi Anna
  • Di Cagno Raffaella
  • De Angelis Maria
  • Luisi Antonella
  • Gobbetti Marco

Tutti gli inventori

  • Gianmaria Giuliani
  • Anna Benedusi
  • Raffaella Di Cagno
  • Maria De Angelis
  • Antonella Luisi
  • Marco Gobbetti

Titolari pugliesi

  • Non ci sono titolari pugliesi

Tutti i titolari

  • Giuliani S.p.a.