Résumé
The impact of the various scales of structure of the food on the nutritional properties of bread and pastas is approached through the results obtained in projects associating INRA and partners of the cereal sector. The importance of the processes on food structure and the incorporation of dietary fibres is also illustrated in this presentation. The modification of cereal food structure can lead to an improvement of their nutritional profile, but also change their organoleptic characteristics. The effect of these modifications on the acceptability of products by the consumers is presented in the case of bread.