Novel Process

A process for gelatinisation and the enzymatic hydrolysis of flour which comprises passing said flour through a twin-screw extruder in the presence of about 0.025% to about 1.5% w/w relative to flour of a hydrolytic enzyme and in the presence of water at a moisture level from about 30% to about 45% w/w relative to the total quantity of ingredients, at a screw speed from about 300 RPM to about 800 RPM and a temperature in the range from about 80° C. to about 160° C.;

• the dimensions of the extruder being such that the residence time of the flour through the extruder is from about 60 to about 12 seconds resulting in a dextrinised product having a dextrose equivalent of at least 15.