the yellowness and the gas cell diameter of the extruded corm
meals. The impact of NaCl on the Tg of the starch based systems can
help explaining the visible changes seen during the processing of
breakfast cereals and baked products at low moisture levels in the
presence of NaCl, e.g. structure formation (more expansion), flavour
and colour generation.
Finally, the work invites questions as to the effect of salt to the
vitrification patterns of non-starchy polysaccharides and to the
corresponding behaviour using mechanical measurements where it
has been demonstrated that in certain formulations results deviate
from those obtained by DSC (Kasapis, 2008).