Use of a soluble whole oatmeal or a soluble whole barley flour in a beverage, in which soluble whole oatmeal or soluble whole barley flour is prepared: by combining a starting mixture of oatmeal or barley flour whole and a suitable enzyme and water to form an enzyme starting mixture, where the starting mixture containing oatmeal or whole barley comprises 50% to 100% by weight of oatmeal or whole barley； heating the enzyme starting mixture between 48.8 ° C (120 ° F) and 93.3 ° C (200 ° F) to start hydrolyzing the starch molecules； and extrude the resulting mixture to continue hydrolyzing the starch and also to gelatinize and cook the mixture to form soluble whole oatmeal or soluble whole barley flour； and where the soluble whole oatmeal or the soluble whole barley flour is added using a forming extruder, it is dried, typically 1.5 to 10%, of moisture content, granulated to a Max 85% through a 0.6 mm sieve (US 30) and added to the ingredients to provide the beverage and containing the beverage from 1% to 25% by weight of oatmeal or soluble whole barley and 70% by weight to 95% by weight of total water, based on the weight of the total drinkable beverage, where by equilibrium it may contain sweeteners, flavors, fruits and other materials.Uso de una harina de avena entera soluble o una harina de cebada entera soluble en una bebida, en el que la harina de avena entera soluble o la harina de cebada entera soluble se prepara: combinando una mezcla de partida de harina de avena o de cebada entera y una enzima adecuada y agua para formar una mezcla de partida de enzima, donde la mezcla de partida que contiene harina de avena o de cebada entera comprende del 50 % al 100 % en peso de la harina de avena o de cebada entera； calentar la mezcla de partida de enzima a entre 48,8 ºC (120 ºF) y 93,3 ºC (200 ºF) para empezar a hidrolizar las moléculas de almidón； y extrudir la mezcla resultante para continuar hidrolizando el almidón y además para gelatinizar y cocinar la mezcla para f
