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​​Processing Techniques for Improving Cereal Functionalities​

Processing techniques for improving cereal functionalities have several benefits in food production:

  • Enhancing Nutritional Value: Processing techniques can enhance the nutritional value of cereals by increasing the bioavailability of nutrients, reducing anti-nutritional factors, and improving the nutrient profile of cereals.
  • Increasing Shelf Life: Processing techniques like drying, milling, and extrusion can help increase the shelf life of cereals by reducing moisture content and controlling microbial growth.
  • Improving Texture and Appearance: Processing techniques such as extrusion and baking can improve the texture and appearance of cereals, making them more appealing and palatable.
  • Enhancing Functional Properties: Processing techniques can also enhance functional properties, such as water absorption, dough elasticity, and viscosity, thus improving the quality of the final product.

Check out the following resources to learn more about how processing techniques create high-quality and nutritious cereal-based food products that have a long shelf life, are visually appealing, and are easy to work with during food processing.

Food for Thought is produced in collaboration with Cereals & Grains Association expert volunteers. Thank you to our editors, Cyprian Syeunda, Student Association Chair, and Anashwar Valsalan, Student Association Product Development Competition Chair, for their contribution to this Food for Thought.


Cereal Foods World Articles

Cereal Chemistry

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Online Books

Meeting Abstracts

Additional Resources

Molecular Spectroscopy to Assess Protein Structures within Cereal Systems | Science Direct