ABSTRACT
Knowledge about microstructure and the processing technologies of cereal grains helps in understanding the health benefits and physical properties of their processed products. Cereal crops are an important nutritional source for humans in the world. Cereal products’ textural properties contain complex systems, the understanding of which will provide knowledge about their functionality and textural characteristics. Advancements in a wide range of technologies such as microscopy (SEM), fluorescence, and many other biochemical/analytical methods make it possible to understand cereal products’ functional–structural relationships. This chapter focuses on microstructure, textural properties, and techniques for understanding different levels of cereal grains and processed products.
