Table 2.
α-Gliadin hydrolysis percentage in bread making with baker’s yeast and W. anomalus.
| Sample | Control | S. cerevisiae | W. anomalus |
|---|---|---|---|
| Fermented dough | 0.0 ± 0.0 | 4.0 ± 1.5 | 50.8 ± 4.8 |
| Bread | 35.2 ± 13.5 | 56.7 ± 4.1 | 78.1 ± 2.7 |
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