Abstract: The present invention is concerned with a process by means of which the fraction of grain flour that remains after separation of the main part of the starch and of the gluten-type protein, when the grain contains gluten, is divided into two products of food quality. One of these products consists mainly of the albumin-globulin-type, water soluble proteins and the other one, a syrupy product, consists mainly of sugars obtained as products of hydrolysis of small-particle starch of grain. The homogenous slurry obtained after separation of ordinary grain starch and gluten from the grain flour by known methods is heated at a temperature of at least 120.degree. C., treated at a temperature of at the most 90.degree. C. simultaneously by means of alpha-amylase and beta-glucanase, the produced protein precipitate is separated from the sludge, washed, and dried. The remaining clear fraction is sugared by means of amyloglucosidase of fungalamylase.