The glass-transition temperature (Tg) of a material characterizes the range of temperatures over which a glass transition occurs. The glass-transition is the transition in amorphous materials from a hard and brittle (glassy) state into a viscous or rubbery state, in other words, going from a lower to a higher molecular mobility and kinetic energy.

The state in which food /ingredients are, greatly determine the behaviour during processing and shelf life. Food polymers can be proteins, starch and non-starch polysaccharides, including cellulose, glucans and arabinoxylans. Although not fully understood, glass transition plays a critical role in the processing, storage and shelf-life of cereal-based products.

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