Abstract

This chapter focuses on the microstructure, at different levels, of cereal grains and their products. It overviews the structure of the grain followed by the effect of processing on the structure of different food products. Based on the microstructure of the final product, three groups are distinguished: rolled cereals and porridge, protein network-based products and starch network-based products. The main part of the grain constitutes the starchy endosperm, which consists of cells packed with nutrients, mainly starch, to support the growth of the embryonic axis after germination. The structure of cereal products such as muesli and porridge, just before their consumption, is composed of rolled whole grains or grain fragments in a continuous aqueous phase. Rolled cereal, such as oat, rye or wheat, is one of the main components of muesli. Microstructural characteristics of cereal products help define and predict their physical and health properties.

Published in

Title: Whole Grains and Health
ISBN: 9781118939437, eISBN: 9781118939420
Publisher: John Wiley & Sons

SLU Authors

• Langton, Maud

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

• Vázquez Gutiérrez, José Luis

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Food Science


Publication identifier

DOI: https://doi.org/10.1002/9781118939420.ch1

Permanent link to this page (URI)

https://res.slu.se/id/publ/119429