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Overview of typical processing-induced changes in cereal β-glucan structure.
| Type of Processing | Effect of Processing |
|---|---|
| Enzymatic Processing (e.g., Breadmaking) | Large Mw reduction |
| Increased extractability | |
| Gelling domain reached | |
| Cooking & Extrusion | Large Mw reduction under extreme cooking conditions (i.e., low moisture, high heat) |
| Increased extractability | |
| Freezing & Freeze‒Thaw Cycles | Decreased extractability due to aggregation |
