| 摘要 |
A process is provided for treating cereal grain which comprises soaking cereal grain in an aqueous medium containing crystalline fructose or liquid grape concentrate for about 10 to about 16 hours at a temperature from about 72 DEG to about 84 DEG F. and then adding proteolytic enzyme to the soaking mixture with continued soaking in the same temperature range for an additional 10 to 62 hours and thereafter separating the cereal grain from the soaking mixture. Baked products prepared from an ingredient mix containing the treated cereal grain have hypoallergenic characteristics.
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