Patent ID: 7005155

Claim:
A process for the manufacture of a cereal product having an improved protein content and improved baking properties, comprising: milling cereals up to between 50 to 70% with regard to the kernel to form a flour feed and a remaining feed containing fibers-starch flour, separating the flour feed into a first part and a second part from the first part of the flour feed isolating native gluten and water soluble constituents containing pentosans, adding the native gluten thus isolated and constituents isolated, containing pentosans, to the second part of the flour feed, subjecting the first part of the flour feed, being substantially freed from native protein and soluble constituents, to an enzymatic hydrolysis for obtaining a glucose syrup, subjecting the remaining feed to an enzymatic hydrolysis to obtain a starch syrup, and adding the starch syrup to the second part of the flour feed.