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For the development of novel structure design approaches for cereal based foods the distinct knowledge about the material’s structure and its derived functionality is crucial. The knowledge about these structure-function relationships enables the creation of specific nutritional, physical, and sensorial properties. A direct link to develop enhanced relationships is food’s microstructure due to the availability of noninvasive analyzing systems. Thus, methodologies to quantify individual dough protein, starch, and even arabinoxylan microstructures were developed and models of structure-function relationships established. Based on these results direct formation of dough functionalities was acquired in wheat and rye dough systems. Furthermore, current processes were critically evaluated, in different intensities adjusted or recombined with processes from other food industries. A practical example is engineering based forced hydration and foaming of gluten free materials. For process control, novel analyzing systems were developed to enable a higher automation level, especially visual monitoring systems for mixing, proofing, as well as baking step. However, not just the development and control of new processes but also the networking and automation of the processes and analyzing systems enables standardized high-quality or even individualized food structures and textures. In a last step, reverse engineering can be applied: requested product qualities are defined (such as a specific crumb texture) and relevant production processes (such as 3D printing of textures) are evaluated. Opportunities and current limits of own research done in these fields are presented. In summary, knowledge-based evaluations of current and development of novel processes enable new ways for textural food properties in future.