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Most ready‐to‐eat cereals (RTEC) possess a starch network‐based structure. These products are processed cereals suitable for human consumption with or without further cooking at home and are usually eaten at breakfast or as snacks. RTEC constitutes an important contribution to daily nutrient intake and breakfast quality according to recent analyses on previous studies and evidence (Kosti et al. 2010; Williams 2014). RTEC are typically grouped by cereal form rather than the type of grain used. Apart from rolled cereals, the main types are whole grain flakes, puffed grain cereals and extruded cereals. Unlike rolled cereals, the later types of RTEC go through a step that cooks the grain in combination with flavor materials, sweeteners and/or nutritional fortifying agents. Gelatinization of the starch grain fractions is the main purpose of the cooking stage and is essential for the development of the desired textural and organoleptic properties of these products.

Crispbread, which traditionally has been elaborated with rye flour, have a continuous starch network which encapsulates the protein, due to the inability of the later to form a gluten network. This network consists of highly swollen starch granules with some leaked amylose (Johansson et al. 2015 and Johansson et al 2018).