FIELD: food industry.
SUBSTANCE: invention relates to a method for production of whole-grain flour suspension and to a beverage containing the said suspension. Whole-grain flour is completely dispersed in water at a ratio from nearly 1:1 to nearly 1:50 at a temperature from nearly 190°F (nearly 88°C) to nearly 210°F (nearly 99°C) to produce a water-and-flour mixture. The produced water-and-flour mixture is acidified to reduce pH to a level from nearly 4 to nearly 2. The method is performed without homogenisers and/or other high pressure devices.
EFFECT: whole-grain flour suspension has a low viscosity, a pleasant texture and taste.
26 cl, 1 ex
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