A process for preparing a frozen confectionary product comprising 0 to 20% by weight fat, up to 25% by weight milk solids non fat (MSNF), 5 to 35% sweetening agent and no stabiliser and up to 3% of emulsifier, wherein said frozen confectionery further comprises: - a hydrolysed whole grain composition, an alpha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibers when in the active state, - wherein the hydrolysed whole grain composition has an intact beta-glucan structure relative to the starting material, - wherein the confectionary has an overrun of at least 10%, preferably at least 40%, more preferably between 60% and 150% and further comprising a protease, at a concentration of 0.001-5% by weight of the total whole grain content, which protease thereof shows no hydrolytic activity towards dietary fibers when in the active state, and wherein the frozen confectionary product has a total amount of whole grain in the range of 4-15% by weight of the frozen confectionary product, said process comprising: 1) preparing a hydrolysed whole grain composition, comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibers, b) allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate, c) providing the hydrolysed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s measured at 65°C, d) optionally concentrating and drying the hydrolysed whole grain component, 2) mixing the hydrolysed whole grain composition with an ingredient mix comprising 0 to 20% by weight fat, up to 25% by weight milk solids non fat (MSNF), 5 to 35% sweetening agent and no stabiliser and up to 3% of emulsifier; wherein the frozen confection comprises a total amount of whole grain in the range of 4-15%; and wherein the hydrolysed whole grain in the composition is in the range 1-10% by weight of the frozen confectionary product; 3) optionally homogenizing and pasteurizing the mix; 4) freezing while aerating the mix to an overrun of at least 10%, preferably at least 40%, more preferably between 60% and 150% and; 5) optionally extruding the frozen mix at temperature lower than -11°C; 6) optionally hardening the frozen mix; wherein the process comprises a step where the protease provides a hydrolysed protein content. - a hydrolysed whole grain composition, an alpha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibers when in the active state, - wherein the hydrolysed whole grain composition has an intact beta-glucan structure relative to the starting material, - wherein the confectionary has an overrun of at least 10%, preferably at least 40%, more preferably between 60% and 150% and 1) preparing a hydrolysed whole grain composition, comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibers, b) allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate, c) providing the hydrolysed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s measured at 65°C, d) optionally concentrating and drying the hydrolysed whole grain component, a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said enzyme composition showing no hydrolytic activity towards dietary fibers, b) allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate, c) providing the hydrolysed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s measured at 65°C, d) optionally concentrating and drying the hydrolysed whole grain component, 2) mixing the hydrolysed whole grain composition with an ingredient mix comprising 0 to 20% by weight fat, up to 25% by weight milk solids non fat (MSNF), 5 to 35% sweetening agent and no stabiliser and up to 3% of emulsifier; wherein the frozen confection comprises a total amount of whole grain in the range of 4-15%; and wherein the hydrolysed whole grain in the composition is in the range 1-10% by weight of the frozen confectionary product; 3) optionally homogenizing and pasteurizing the mix; 4) freezing while aerating the mix to an overrun of at least 10%, preferably at least 40%, more preferably between 60% and 150% and; 5) optionally extruding the frozen mix at temperature lower than -11°C; 6) optionally hardening the frozen mix;