PROCESS FOR THE ENZYMATIC DEGRADATION OF WHOLE FLOUR OF CARBOHYDRATES TO PRODUCE A FOODSTUFF, THE FOODSTUFF AND ITS USE

摘要

A process for the manufacture of food-stuff products starting from whole flour to starch-containing cereal grains, characterized in that the contents of the whole flour of carbohydrates are enzymatically degraded while the remaining components of the whole flour are maintained substantially intact; the use of the food-stuff product manufactured accordto the process as a substitute for conventional sweeteners in the manufacture of different products for consumption.