Food products and coatings therefore comprising hydrolyzed whole grain

A process for preparing a coated cereal product comprising:

• providing a cereal base product;
• mixing a sweetening agent with a hydrolyzed whole grain composition to produce a coating mixture, the hydrolyzed whole grain composition is prepared by:
• contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase, said-the enzyme composition showing no hydrolytic activity towards dietary fibers,
• allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate,
• creating the hydrolyzed whole grain composition by inactivating the enzymes when the hydrolysate has reached a viscosity comprised between 50 and 5000 mPa·s measured at 65° C.;
• and
• coating the cereal base product with the coating mixture obtaining the coated cereal product.