A fast, effective, and economical process of obtaining high contents of bound-phenolic acid rich dietary fibre from cereal malts in time duration ranging between 36-48 hours by step-wise increase in temperature by about 8-12 C. for every 10-14 hours of incubation, thereby activating in situ amylases, with net temperature during incubation ranging between 43-77 C., with said stepwise increase in temperature helping to overcome the need of using exogenous enzymes.