Flour with reduced calorific value

摘要: Hulls of cereal or pseudocereal grains are subjected to a milling with conventional method and obtain fractions from the grain size 1.00 mm 0.01 mm, preferably 0.30 0.1 mm. Advantage present invention is able bread, confectionery, crisps, chips pasta strongly reduced caloric value, which additionally will deliver recommended in nutrition portion dietary fiber. For preparation can be applied hulls gluten cereals such as all varieties wheat, rye, barley, oats, triticale gluten-free pseudocerelas like buckwheat, amaranth, corn, quinoa, sorghum millet.