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Application filed by Gonzalez De La Torre JavierfiledCriticalGonzalez De La Torre Javier
Priority to CL2020000074ApriorityCriticalpatent/CL2020000074A1/en
Publication of CL2020000074A1publicationCriticalpatent/CL2020000074A1/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
LA PRESENTE INVENCIÓN CONSISTE EN UN PROCESO DE DEGRADACIÓN DE GLIADINA EN HARINA PARA PANIFICACIÓN POR MEDIO DE UNA ETAPA DE MEZCLADO DE LA HARINA CON AGUA, POR LO MENOS UNA ETAPA DE HIDRÓLISIS ENZIMÁTICA, POR LO MENOS UNA ETAPA DE FERMENTACIÓN MEDIANTE MICROORGANISMOS EN CONDICIONES DE PH CONTROLADO Y UNA ETAPA DE SECADO PARA OBTENER UNA HARINA LIBRE DE GLIADINA.THE PRESENT INVENTION CONSISTS OF A PROCESS OF DEGRADATION OF GLIADIN INTO FLOUR FOR BAKING BY MEANS OF A STAGE OF MIXING THE FLOUR WITH WATER, AT LEAST ONE STAGE OF ENZYMATIC HYDROLYSIS, AT LEAST ONE STAGE OF FERMENTATION BY MEANS OF MICROORGANISMS CONDITIONS CONTROLLED AND A DRYING STAGE TO OBTAIN A GLIADIN FREE FLOUR.
CL2020000074A2020-01-102020-01-10
Gliadin degradation process to obtain a gluten-free flour.
CL2020000074A1
(en)
Baking enzyme composition comprising a lipolytic enzyme; baking premix comprising said composition; method of preparing dough, use of the composition or premix because it replaces emulsifiers.