Abstract: A yeast-free, highly digestible pizza and a method for the production of said yeast-free pizza by using a dough containing selected lactic acid bacteria are described. The use of one or more strains of lactic acid bacteria for leavening a dough comprising water, flour, salt and other ingredients intended for preparing pizzas to be frozen and thawed before their consumption is also described.
Abstract: The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment of the milk, followed by a pre-maturation concerning the addition and the development within said milk of opportune bacterial strains selected for this purpose, in particular strains with a probiotic valence.
Abstract: The aim of the present invention is “gluten-free” spore or mildew cultures of the genus Penicillium, in particular of the species Penicillium roqueforti for the blue-veining of cheeses intended for persons affected by celiac disease. Furthermore, the aim of the present invention is a method for the preparation of said cultures which foresees the use of an anallergic substrate in association with a subsequent enzymatic treatment.
Type:
Application
Filed:
July 26, 2006
Publication date:
August 6, 2009
Applicant:
MOFIN S.R.L.
Inventors:
Gian Paolo Strozzi, Giovanni Mogna, Federico Bruno