12 Chanvrier, H., Desbois, F., Perotti, F., Salzmann, C., Chassagne, S., Gumy, J.‐C., and Blank, I. (2013). Starch‐based extruded cereals enriched in fibers: A behavior of composite solid foams. Carbohydrate Polymers , 98, 842–853.
13 Chanvrier, H., Jakubczyk, E., Gondek, E., and Gumy, J.‐C. (2014). Insights into the texture of extruded cereals: Structure and acoustic properties. Innovative Food Science & Emerging Technologies , 24, 61–68.
14 Chavan, R.S., and Chavan, S.R. (2011). Sourdough technology—A traditional way for wholesome foods: A review. Comprehensive Reviews in Food Science and Food Safety , 10, 169–182.
15 Clarke, C.I., Schober, T.J., Dockery, P., O'Sullivan, K., and Arendt, E.K. (2004). Wheat sourdough fermentation: Effects of time and acidification on fundamental rheological properties. Cereal Chemistry Journal , 81, 409–417.
16 Colonna, P., Doublier, J.P., Melcion, F., and De Monredon and Mercier, C. (1984). Extrusion cooking drum drying of wheat starch. I. Physical and macromolecular modifications. Cereal Chemistry , 61, 538–541.
17 Connolly, M.L., Lovegrove, J.A., and Tuohy, K.M. (2010). In vitro evaluation of the microbiota modulation abilities of different sized whole oat grain flakes. Anaerobe , 16, 483–488.
18 Cui, S.W., and Wang, Q. (2009). Cell wall polysaccharides in cereals: chemical structures and functional properties. Structural Chemistry , 20, 291–297.
19 Delcour, J.A., and Hoseney, R.C. (2010a). Structure of Cereals. In Principles of Cereal Science and Technology (eds. J.A. Delcour and R.C. Hoseney ), pp. 1–22. AACC International, Inc.
20 Delcour, J.A., and Hoseney, R.C. (2010b). Breakfast Cereals. In: Principles of Cereal Science and Technology. (eds. J.A. Delcour and R.C. Hoseney ), pp. 241–248. AACC International, Inc.
21 Della Valle, G., Chiron, H., Cicerelli, L., Kansou, K., Katina, K., Ndiaye, A., Whitworth, M., and Poutanen, K. (2014). Basic knowledge models for the design of bread texture. Trends in Food Science & Technology , 36, 5–14.
22 Dornez, E., Holopainen, U., Cuyvers, S., Poutanen, K., Delcour, J.A., Courtin, C.M., and Nordlund, E. (2011). Study of grain cell wall structures by microscopic analysis with four different staining techniques. Journal of Cereal Science , 54, 363–373.
23 Ellis, R.H. (2007). The encyclopaedia of seeds: Science, technology and uses. Annals of Botany , 100, 1379–1379.
24 Fast, R.B. (2000). Manufacturing technology of ready‐to‐eat cereals. In Breakfast Cereals and How They Are Made (eds. R.B. Fast and E.F. Caldwell ), pp. 17–54. AACC International, Inc.
25 Flander, L. (2012). "Bioprocessing to improve oat bread quality," University of Helsinki.
26 Frølich, W., Åman, P., and Tetens, I. (2013). Whole grain foods and health – A Scandinavian perspective. Food & Nutrition Research , 57, 10.3402/fnr.v3457i3400.18503.
27 Fuad, T., and Prabhasankar, P. (2010). Role of ingredients in pasta product quality: A review on recent developments. Critical Reviews in Food Science and Nutrition , 50, 787–798.
28 Gan, Z., Ellis, P.R,. and Schofield, J.D. (1995). Gas cell stabilisation and gas retention in wheat bread dough. Journal of Cereal Science , 21, 215–230.
29 Gondek, E., and Lewicki, P.P. (2006). Antiplasticization of cereal‐based products by water. Part II: breakfast cereals. Journal of Food Engineering , 77, 644–652.
30 Gondek, E., Jakubczyk, E., Herremans, E., Verlinden, B., Hertog, M., Vandendriessche, T., Verboven, P., Antoniuk, A., Bongaers, E., Estrade, P., and Nicolaï, B.M. (2013). Acoustic, mechanical and microstructural properties of extruded crisp bread. Journal of Cereal Science , 58, 132–139.
31 Gray, J.A., and Bemiller, J.N. (2003). Bread staling: Molecular basis and control. Comprehensive Reviews in Food Science and Food Safety , 2, 1–21.
32 Gujral, H.S., and Rosell, C.M. (2004). Improvement of the breadmaking quality of rice flour by glucose oxidase. Food Research International , 37, 75–81.
33 Hemery, Y., Rouau, X., Lullien‐Pellerin, V., Barron, C., and Abecassis, J. (2007). Dry processes to develop wheat fractions and products with enhanced nutritional quality. Journal of Cereal Science , 46, 327–347.
34 Heneen, W.K., and Brismar, K. (2003). Structure of cooked spaghetti of durum and bread wheats. Starch ‐ Stärke , 55, 546–557.
35 Jakubczyk, E., Marzec, A., and Lewicki, P.P. (2008). Relationship between water activity of crisp bread and its mechanical properties and structure. Polish Journal of Food and Nutrition Sciences , 58, 45–51.
36 Jin, Z., Hsieh, F., and Huff, H.E. (1995). Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate. Journal of Cereal Science , 22, 185–194.
37 Johansson, D.P., Lee, I., Risérus, U., Langton, M., and Landberg, R. (2015). Effects of unfermented and fermented whole grain rye crisp breads served as part of a standardized breakfast, on appetite and postprandial glucose and insulin responses: A randomized cross‐over trial. PLoS ONE , 10, e0122241.
38 Johansson, D.P., Vázquez‐Gutiérrez, J.L., Landberg, R., Alminger, M., and Langton, M. (2015b). Impact of food processing on rye products properties and their in vitro digestion. (2018) Eur J Nutr 57:1651–1666
39 Karin, A. (2006). Functional aspects of cereal cell‐wall polysaccharides. In Carbohydrates in Food, Second Edition, pp. 167–207. CRC Press.
40 Katina, K., Arendt, E., Liukkonen, K.H., Autio, K., Flander, L., and Poutanen, K. (2005). Potential of sourdough for healthier cereal products. Trends in Food Science & Technology , 16, 104–112.
41 Kim, C.S., and Walker, C.E. (1992). Interactions between starches, sugars, and emulsifiers in high ratio cake model systems. Cereal Chemistry , 69, 206–212.
42 Komlenić, D.K., Slačanac, V., and Jukić, M. (2012). Influence of acidification on dough rheological properties In Rheology (ed. J. de Vicente ), pp. 265–292. InTech.
43 Kosti, R.I., Panagiotakos, D.B., and Zampelas, A. (2010). Ready‐to‐eat cereals and the burden of obesity in the context of their nutritional contribution: Are all ready‐to‐eat cereals equally healthy? A systematic review. Nutr. Res. Rev. , 23, 314–322.
44 Lamberts, L., De Bie, E., Vandeputte, G.E., Veraverbeke, W.S., Derycke, V., De Man, W., and Delcour, J.A. (2007). Effect of milling on colour and nutritional properties of rice. Food Chemistry , 100, 1496–1503.
45 Landberg, R., Kamal‐Eldin, A., Salmenkallio‐Marttila, M., Rouau, X., and Åman, P. (2008). Localization of alkylresorcinols in wheat, rye and barley kernels. Journal of Cereal Science , 48, 401–406.
46 Langton, M., and Hermansson, A.M. (1989). Microstructural changes in wheat starch dispersions during heating and cooling. Food Microstructure , 8, 29–39.
47 Lasztity, R. (ed.) (1999). Cereal Chemistry. Akademiai Kiado.
48 Li, W., Li, G., Su, B., Tian, X., and Xu, S. (2013). Effect of sodium stearoyl lactylate on refinement of crisp bread and the microstructure of dough. Advance Journal of Food Science and Technology , 5, 682–687.
49 Lii, C.‐Y., Tsai, M.‐L., and Tseng, K.‐H. (1996). Effect of amylose content on the rheological property of rice starch. Cereal Chemistry , 73, 415–420.
50 Liljeberg, H.G.M., Lönner, C.H., and Björck, I.M.E. (1995). Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. The Journal of Nutrition , 125, 1503–1511.
51 Linko, A.‐M., Juntunen, K.S., Mykkänen, H.M., and Adlercreutz, H. (2005). Whole‐grain rye bread consumption by women correlates with plasma alkylresorcinols and increases their concentration compared with low‐fiber wheat bread. The Journal of Nutrition , 135, 580–583.
52 Lue, S., Hsieh, F., and Huff, H.E. (1991). Extrusion cooking of corn meal and sugar beet fiber: Effects on expansion properties, starch