All natural, ready-to-eat enzyme-saccharified cereal derived from whole cereal grain

      A process for manufacturing an all natural, enzyme-saccharified, cereal comes from whole grain is below. The processes of involves milling and separating the whole grain to produce a bran fraction, an endosperm fraction, and a germ fraction. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The bran fraction and any bran material separated out from the ground germs are modified to increase its functionality by high temperature, high shear extrusion in a counter-rotating twin screw extruder. The fraction is roughly milled, made into  slurry, cooked and then enzymatically hydrolyzed. The germ fraction is processed by toasting and grinding and preferably by removing bran before the toasting. The final step involves recombining the processed fractions, to engender cereal dough which is further approached to produce a ready-to-eat breakfast cereal. Optionally from 1-15% of the whole grain may be malted and increased into the cereal dough.