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1 Introduction
The role of wholegrain cereals and dietary fibre in health promotion and disease prevention has led to the growing interest of food manufacturers and nutritional researchers in the development of a variety of new cereal-based foods. The consumption of wholegrain cereals is shown to substantially lower the risks of some diet-related chronic diseases including: obesity, diabetes, bowel diseases, coronary disease as well as strokes ([46] Topping, 2007; [42] Slavin, 2005; [33] McKevith, 2004; [30] Hu, 2003; [12] Charalampopoulos et al. , 2002a). However, the regular consumption of cereals across many European countries is low relative to recommended guidelines. According to [21] Egeberg et al. (2009) and [33] McKevith (2004) one of the most effective ways to encourage increased cereal consumption is through an increase in the variety and availability of new healthy cereal-based foods. [13] Charalampopoulos et al. (2002b) suggest that cereal components, especially fibre in cereals, are potential functional ingredients that can be used for the production of new functional foods that could play a role in increasing consumers' daily cereal intake.
One of the largest global mainstream functional food categories is probiotics, which have been shown to have a positive effect on health and wellness ([5] BCC Research, 2011). The application of probiotics has extended to a wide range of delivery formats in food and beverages, and they are marketed on multiple health-enhancing platforms. According to [5] BCC Research (2011), the global probiotics market, which included foods, supplements and ingredients, was valued at US$21.6 billion in 2010 and was expected to reach US$31.1 billion by 2015. As the level of scientific knowledge generated on the health benefits of probiotic foods increases it is likely that consumers will increasingly seek out new probiotic products, promising additional benefits beyond taste and convenience. According to [39] Rivera-Espinoza and Gallardo-Navarro (2010), [23] Gokavi et al. (2005) and [9] Blandino et al. (2003), several raw materials have been extensively investigated as a basis for the development of new probiotic foods and beverages. In particular, cereals, especially the fibre in cereals, have been researched as suitable substrates to stimulate the growth of probiotic microorganisms. This role of cereals has led to the growing interest of food manufacturers and nutritional researchers in the development of a variety...