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Whole Grains and Health


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during storage, loss of crispness may occur, leading to consumer rejection. Adsorbed water is supposed to behave as a lubricant at high water activities and reduce the friction between surfaces, which results in low strength. This can be explained by differences in the microstructure of the products (Jakubczyk et al. 2008). Therefore, mechanical properties and fracture behavior of crispbread are strongly affected by its structure.

Photos depict the cross-sectional X-ray tomography images of extruded cereals with added fibres.

      Adapted from (Chanvrier et al. 2014).

Photos depict the microstructure of rye crisp bread. A1 and A2: Reconstructed X-ray micro-CT cross-sections and 3-D structure of extruded rye crispbread. A3: Scanning electron micrograph of extruded rye crispbread. B1–C3: bright field (B1 and C1) and confocal (B2, B3, C2, C3) micrographs of non-fermented and fermented (yeast leavened) rye crisp bread before and after in vitro digestion. la).

      (Source: Department of Molecular Sciences, SLU, Uppsala).

      Cereal products constitute complex systems and lack of understanding of the mechanisms involved in the generation of cereal product structures may result in detrimental changes in texture and functionality. Microstructural characteristics of cereal products help define and predict their physical and health properties. The wide range of microscopy techniques available in combination with other analytical tools make it possible to increase the knowledge on structure‐functionality relationship of cereal products.

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