1. Protein extrudate containing at least 50 wt.% Vegetable protein on a dry basis, from about 10 wt.% To 45 wt.% Whole grain component on a dry basis, where the whole grain component contains bran, endosperm and germ, and the extrudate has a density of from about 0.02 to 0.5 g / cm3. ! 2. The protein extrudate according to claim 1, where the vegetable protein contains soy protein, preferably at least 60 wt.% Soy protein and more preferably at least 70 wt.% Soy protein. ! 3. The protein extrudate according to claim 2, where the extrudate contains from about 15 wt.% Up to 40 wt.% Whole grain component. ! 4. The protein extrudate of claim 2, wherein the whole grain component contains whole grain rice flour, whole grain corn flour, whole wheat flour, whole grain barley flour, whole grain oat flour, or a combination thereof. ! 5. The protein extrudate according to claim 2, having a density of from about 0.15 to 0.25 g / cm3. ! 6. The protein extrudate according to claim 2, where the protein extrudate contains from about 50 wt.% To 75 wt.% Non-hydrolyzed soy protein, from about 5 wt.% To 15 wt.% Hydrolyzed soy protein and from about 15 wt.% To 40 wt.% Whole grain flour. ! 7. A food product containing a protein extrudate according to claim 1. ! 8. The food product according to claim 7, where the food product is a snack food product of low density. ! 9. The food product of claim 8, where the snack food product of low density is a snack-blown, product or a dish of cereal products for breakfast. ! 10. A method of preparing a protein extrudate, comprising the following stages:! the stage at which vegetable protein, water and a whole-grain component containing1. Белковый экструдат, содержащий, по меньшей мере, 50 мас.% растительного белка на сухой основе, примерно от 10 мас.% до 45 мас.% цельнозернового компонента на сухой основе, где цельнозерновой компонент содержит отруби, эндоспермы и зародыши, причем экструдат имеет плотность примерно от 0,02 до 0,5 г/см3. ! 2. Белковый э
