processes. There are products made from flour that have an open
cellular structure as a result of high pressure extrusion or leavening,
such as breakfast cereals and breads. There are also products
that have a dense compressed matrix as a result of low temperature
extrusion, including pastas. And there are products that are
consumed with their native structure more or less intact, such as
whole kernels and pulses in which starch is encapsulated by indigestible
cell walls.