PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS

摘要

The present invention concerns the use of lactic acid bacteria selected andfungal enzymes for the gluten completedegradation from both bread and durum wheat, barley, rye and oat flour. Inparticular, the invention concerns the use of lactic acidbacteria selected and fungal enzymes for the gluten complete degradation(residual gluten concentration lower than 20 ppm) ofcereal flours, which after detoxification can be used according to astandardized biotechnological protocol for the production ofvarious gluten- free foods.