Method of producing a high fiber flaked cereal

Claim 1

A process for preparing a crisp flaked cereal product comprising: (a) contacting a mixture comprising a farinaceous material having a flour content of from 20 to 30% and a fiber with a starch degrading enzyme wherein said mixture of farinaceous material and fiber are in amounts sufficient to form a finished product having from 3.46 grams to 8 grams of fiber per ounce of cereal and said enzyme having sufficient enzyme activity to partially digest the starch fraction of the farinaceous material and fiber mixture; (b) heating the enzyme treated mixture for a time ranging from 2.0 to 4.0 minutes and at a temperature ranging from 115° F. to 130° F. to effect partial starch hydrolysis and starch gelatinization; (c) heating the enzyme treated mixture further for a time and at a temperature effective to deactivate the starch degrading enzyme and complete the starch gelatinization process to form agglomerates having a moisture ranging from 27 to 32%; (d) drying the agglomerates for a time and at a temperature effective to form grits having a moisture ranging from 15 to 22%; (e) tempering the grits for from 10 to 180 minutes; (f) flaking the grits; and (g) toasting the grits for a time and at a temperature effective to produce the cereal product for packaging said product having a moisture ranging from 1.5 to 6.5%.