FIELD: food industry.
SUBSTANCE: microencapsulated bacterial consortium for gluten degradation contains Lactobacillus plantarum ATCC 8014, Lactobacillus sanfranciscensis ATCC 27652 and Lactobacillus brevis ATCC 14869, encapsulating agents, prebiotics selected from the group including polydextrose, inulin and agave syrup, and trehalose in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin commonly used for baking. The method for obtaining a consortium for gluten degradation comprises the stages of separately reacting each strain of lactic acid bacteria, separately cultivating each activated strain in a liquid culture medium until each strain reaches a predetermined concentration, removing for each strain the culture medium excess for concentrating the microorganisms, preferably by centrifugation, with obtaining granules, separately resuspending the granules for each strain in a suspension of the saline solution and adjusting to a predetermined volume, mixing the required amounts of each strain and adjusting to a final volume, dissolving the encapsulating agents in water at suitable proportions of dissolved dry substances from 20 to 30%, adding prebiotic and trehalose, inoculating the mixture of the three strains of lactic acid bacteria with obtaining approximately 1010 CFU of said mixture of three strains of lactic acid bacteria per gram of the encapsulated powdery substance, and spray drying with the inlet temperature of 110 to 160°C and the outlet temperature of 60 to 80°C, at a feed rate of 20 to 50 ml/min. Invention also relates to fermented dough, the method for its obtaining, and sweet baked products obtained from the fermented gluten-free dough.
EFFECT: group of inventions allows to obtain a consortium which is stable and quickly activated.
17 cl, 4 tbl, 6 ex
