The impact of food structure on the nutritional properties and acceptability of bread and pasta

The impact of different structural scales in food on the nutritional properties of bread and pasta is discussed in the light of the results obtained in various projects involving INRA and partners from the cereal sector. The importance of processing methods on food structure and the incorporation of dietary fibre is also illustrated in this presentation. Modifying the structure of cereal-based foods can lead to an improvement in their nutritional profile, but also results in a change in their organoleptic characteristics. The effect of these modifications on consumer acceptance of the products is presented in the case of bread.