Table 1.
Gliadin hydrolysis percentage in wheat flour fermentation with S. cerevisiae and W. anomalus.
| Time | S. cerevisiae | W. anomalus |
|---|---|---|
| 0 h | 0.0 ± 0.0 | 0.0 ± 0.0 |
| 24 h | 1.2 ± 1.0 | 50.6 ± 1.7 |
| 48 h | 1.3 ± 0.4 | 49.6 ± 1.1 |
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