GROUND CEREAL-BASED FOODS AND PREPARATION THEREOF; CEREALS TOASTED AND THEN HYDROLYSED WITH AMYLOLYTIC ENZYMES

摘要

Process for the preparation of ground cereal based foods and food products obtained thereby. The process comprises an initial phase of toasting all the cereals used and a hydrolyzation phase with amylolytic enzymes of the toasted cereals. The food products obtained have better organoleptic and hygienic properties, improved dispersibility, and allow reduction in the amount of edulcorants to be added.