FIELD: food-processing industry, in particular, obtaining of cereal products.
SUBSTANCE: method involves milling cereals (1) to the extent of 50-70% relative to grain; separating from part (4) of flour (2) of said grain native gluten (5) and water-soluble components such as pentosan (6); adding native gluten and components such as pentosan separated in said manner to remaining part (8) of flour for producing of batch (9) of flour substantially free from native protein and soluble components for further utilization as such or after additional processing thereof by, for example, enzyme hydrolysis for producing of glucose syrup (10).
EFFECT: provision for obtaining of cereal product, in particular, wheat flour having constant gluten content, improved protein content and baking properties.
12 cl, 5 dwg
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