Grain type, species, and agricultural and climate conditions largely define the quality of cereal raw material. The grains may also be pretreated before final processing to change their sensory and nutritional properties and make them more suitable for various end uses. Germination, fermentation, and use of enzymes are wet processes, which in combination with different heating and drying operations activate and inactivate the endogenous microorganisms and inherent biological activity of living seeds and also bring new microorganisms and enzymes in place to modify the grain matrix. They are powerful tools for improving grain functionality and making them better suitable for use as raw materials for breakfast cereals.
|Title of host publication||Breakfast Cereals and How They Are Made|
|Subtitle of host publication||Raw Materials, Processing, and Production|
|Editors||Alicia A. Perdon, Sylvia L. Schonauer, Kaisa Poutanen|
|Number of pages||11|
|Publication status||Published - 14 Jan 2020|
|MoE publication type||A3 Part of a book or another research book|
- Dietary fiber