FIELD: food industry.
SUBSTANCE: method for decomposition of gliadine in flour for baking bread includes the stage of mixing the flour with water, at least one stage of enzymatic hydrolysis using only proteases to decompose gliadine from the mixture obtained at the mixing stage, and adjusting the pH to values between 6.5 and 8 after the hydrolysis stage is complete. The method also includes at least one stage of fermentation including adding at least one microorganism to the mixture obtained at the stage of enzymatic hydrolysis, and adjusting the pH to values between 6.5 and 8 after the fermentation stage is complete, followed by a drying stage to produce flour containing no gliadine. The microorganism for the fermentation stage therein is selected from Bacillus amyloliquefaciens, Lactobacillus delbrueckii, Lactobacillus reuteri, Lactobacillus helveticus, or mixtures thereof.
EFFECT: invention allows to develop an efficient method for decomposition of gliadine in flour for baking bread by means of enzymatic hydrolysis and microbial fermentation using commercially available microorganisms to produce flour containing no gliadines.
32 cl, 12 dwg, 1 tbl, 5 ex
