Invention Grant
- Patent Title: Mixture of lactic bacteria for the preparation of gluten free baked products
- Patent Title (中): 混合乳酸菌用于制备无麸质烤制品
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Application No.: US14622587Application Date: 2015-02-13
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Publication No.: US09560854B2Publication Date: 2017-02-07
- Inventor: Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Maria De Angelis , Antonella Luisi , Marco Gobbetti
- Applicant: GIULIANI S.p.A.
- Applicant Address: IT Milan
- Assignee: GIULIANI S.p.A.
- Current Assignee: GIULIANI S.p.A.
- Current Assignee Address: IT Milan
- Agency: Arent Fox LLP
- Priority: ITRM2006A0369 20060717
- Main IPC: C12N1/20
- IPC: C12N1/20 ; A21D8/04 ; A21D13/04 ; A21D13/06 ; C12R1/01 ; C12R1/225 ; C12R1/24 ; C12R1/25 ; A21D10/00
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.
Public/Granted literature
- US20150216185A1 MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS Public/Granted day:2015-08-06
Information query
IPC分类:
