FIELD: food industry.
SUBSTANCE: procedure consists in production of agglomerated grain products including products connected with at least one binding. According to the procedure there are prepared grain cultures and water solution or syrup of at least one binding containing isomaltulose. Products out of grain cultures are mixed with binding at temperature from 70 to 110°C and solidified into agglomerate out of products of grain cultures and binding. Produced agglomerate is dried at temperature from 120 to 140°C thus producing agglomerated grain product containing isomaltulose.
EFFECT: facilitating production of grain product as much as possible free of ordinary sugars harmful for diabetics, yet also free of sugar substitutes deficiencies.
16 cl, 5 ex
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