ABSTRACT
The quality of value-added cereal products is judged by many criteria, including flavor, aroma, color, texture, and overall appearance. These quality attributes are directly influenced by raw materials and processing conditions. Optimal drying, tempering, and cooling conditions depend on the material behavior as reflected in its material properties. Temperature gradients in cereal products equilibrate rapidly, so the main cause of stress development and breakage is moisture gradients. To prevent breakage, a product should be dried, tempered, and cooled under conditions that minimize moisture gradients. Reducing breakage requires understanding the relationship among raw materials, processing conditions, and final product quality. Raw materials and the subsequent changes they go through during processing affect the glass transition of the product, which in turn affects the material properties, transport phenomena, and stress development. Carbohydrates play important roles in the appearance, structure, and texture of cereal products.
