1. Partially hydrolyzed cereal protein, where the hydrolyzate has a degree of hydrolysis in the range from 9 to 18%. ! 2. The hydrolyzate according to claim 1, where the degree of hydrolysis is in the range from 11 to 16%. ! 3. The hydrolyzate according to claim 1 or 2, where the cereal is rice, wheat, rye, corn oats, or a mixture thereof. ! 4. A method of obtaining a partially hydrolyzed cereal protein, comprising mixing cereal flour with water, with primary heat treatment, adding purified protease and hydrolyzing the mixture at a temperature in the range from 40 to 70 ° C for 30 minutes to 240 minutes to obtain a partial hydrolyzate with a degree of hydrolysis ranging from 9 to 18%. ! 5. The method according to claim 4, where the primary heat treatment is carried out by direct steam supply. ! 6. The method according to claim 4 or 5, where the pure protease is Alcalase AF®. ! 7. The method according to claim 4, where the hydrolysis is carried out at a temperature in the range from 50 to 60 ° C. ! 8. The method according to claim 4, where the hydrolysis is carried out for from 60 to 180 minutes ! 9. The method according to claim 4, where the partial hydrolyzate has a degree of hydrolysis in the range from 11 to 16%. ! 10. The method of claim 4, wherein said process further comprises the step of extruding said partially hydrolyzed cereal protein. ! 11. Flour from cereals, in which the protein is partially hydrolyzed and has a degree of hydrolysis in the range from 9 to 18%. ! 12. Flour from cereals according to claim 11, where the degree of hydrolysis is in the range from 11 to 16%. ! 13. A cereal product, including in percentage by weight of dry matter in the range from 15 to 100% flour from cereals according to claim 11 or 12, in the range from 0 to 40% sugar, in the range from 0 to 30% starch, in the range from 0 to 30% fat and in the range from 1 to 85% water. ! 14. The cereal product according to item 13 with a viscosity in the range from 2000 to 3000 MPa · s at
