A process for preparation of cereal fractions. Oat grains or barley grains are subjected to a dry process followed by a wet process. The dry process comprises the following steps: a) subjecting the grains to a dry heat treatment reducing lipase activity； and b) subjecting the heat treated grains to milling substantially separating endosperm from bran, and isolating an endosperm enriched fraction from a bran enriched fraction. The wet process comprises the following steps: c) subjecting the endosperm enriched fraction to wet fractionation substantially separating starch from protein, optionally followed by isolation of a starch enriched fraction from a protein enriched fraction； and/or d) subjecting the bran enriched fraction, the endosperm enriched fraction from step b) or, when isolated, the starch enriched fraction to wet milling in the presence of an enzyme composition derived from malt. A liquid food product comprising a beta-glucan enriched fraction of oats.
