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Modelling the structure – property relationship in baked and extruded cereal foods and its influence on sensory perception
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DOI：10.1016/j.jfoodeng.2026.113153.png)
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Abstract
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• Identical porosity yet distinct microstructures in baked wafers and extruded tubes • XRT-FE modelling quantifies cell-wall modulus and fracture stress in both products • Wafers show higher cell-wall properties but lower foam properties than tubes • Microstructure outweighs cell-wall properties in governing foam properties • Foam properties and microstructure correlate with sensory perception
Keywords:
porosity
microstructure
cell-wall properties
foam properties
sensory perception
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