1. A process for preparing flour from whole grains, which is characterized by reduced enzyme lipase activity using a multistage process deactivation comprising: separating the flour fraction containing endosperm from the bran fraction comprising bran and germ, the bran fraction characterized by the lipase enzyme activity subjecting fractions bran first treatment step effective to hydrate and deactivating the first part of the enzyme activity of lipase to obtain the hydrated bran fraction subjecting hydrated fraction bran second stage treatment using microwave energy effective to deactivate the second part of the enzyme activity of lipase to obtain the treated bran fraction, the enzyme activity of lipase in the treated fractions of bran reduced relative bran fraction at from about 77 to about 100% association treated fraction bran the separated fraction with the flour to produce flour from whole grains, which is inherent in reduced enzymatic activity of a lipase, wherein a total The burden of the combined first and second treatment steps is less than about 600 c.2. A method according to claim 1, characterized in that the combining step comprises combining about 68 to about 85 wt.% Flour fraction, and from about 15 to about 32 wt.% Of the treated fraction otrubey.3. A method according to claim 1 or 2, characterized in that the first processing step is a hydrating with steam for from about 60 seconds to about 180 seconds to increase the moisture content of the hydrated bran fraction at from about1. Способ получения муки из цельного зерна, которая характеризуется сниженной ферментной активностью липазы, с использованием процесса многостадийной деактивации, включающий:отделение фракции муки, содержащей эндосперм, от фракции отрубей, содержащей отруби и зародыш, причем фракция отрубей характеризуется ферментной активностью липазыподвергание фракции отрубей первой стадии обработки, эффективной для гидратирования и деактивации первой части ферментной активности липазы для п
