A process for producing an ultrafine-milled whole-grain wheat flour which hasthe full nutritional value of wheat kernels, while retaining the texture ofrefined wheat flour and an appearance similar to refined wheat flour, and theproducts which can be made from the ultrafine-milled whole-grain wheat flour.The process can also be used for producing an ultrafine-milled coarsefraction, which can be used as a replacement and to fortify refined wheatflour. The ultrafine-milled coarse fraction can be used in bakery, snack, andfood products. Further, using the process with a variety of other grains isdiscussed.
