Hulls of cereal or pseudocereal grains are subjected to a milling with conventional method and obtain fractions from the milling of grain size 1.00 mm to 0.01 mm, preferably from 0.30 to 0.1 mm. Advantage of the present invention is able to obtain bread, confectionery, crisps, chips or pasta with strongly reduced caloric value, which additionally will deliver recommended in the nutrition portion of dietary fiber. For the preparation of the present invention can be applied to hulls of gluten cereals such as all varieties of wheat, rye, barley, oats, triticale and cereal or gluten-free and pseudocerelas like buckwheat, amaranth, corn, quinoa, sorghum or millet.
