Both physical and chemical attributes of the raw materials affect final product quality. Physical attributes, such as particle size, are important even for hydration and the formation of a uniform product. Macromolecular components vary with variety and growing season, making consistent product quality a challenge. The main macromolecular components of cereals include carbohydrates, lipids, and proteins. Proteins are most responsible for the support structure of cereal products. Understanding the effects of raw material variations on material property characteristics is necessary to reduce breakage.
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WHAT IT IS A three-phase plan that has been likened to the low-carbohydrate Atkins program because during the first two weeks, South Beach eliminates most carbs, including bread, pasta, potatoes, fruit and most dairy products. In PHASE 2, healthy carbs, including most fruits, whole grains and dairy products are gradually reintroduced, but processed carbs such as bagels, cookies, cornflakes, regular pasta and rice cakes remain on the list of foods to avoid or eat rarely.