METHOD FOR MAKING A FOOD PRODUCT CONTAINING CEREALS WITHOUT BAKING STEP

摘要

The invention relates to a method for making food products containing cereals and intended for human or non-human nourishment, that comprises cold-forming the raw humid cereal material having a humidity content of between 15% and 35%, preferably between 30% and 35%, with said humid cereal material then being shaped. The invention allows for the submitting of about 1/3 of the cereal material to a pre-soaking or pre-fermentation step for optimising the mineral availability. The invention provides ideal combinations for different categories of cereals depending on their binding and viscous power. The invention also provides a method for preserving at least 20% of the starch grains in the native state.