The piglet is susceptible to digestive upsets associated with the post-weaning growth check. To minimise this, heat treatment of cereals is used to cereal starch by reducing crystalinity, thereby increasing digestibility and dietary energy-yielding value (Lawrence, 1973a). However, benefits from heat treating are difficult to compare due to the number of processing variables used and, often, a failure to declare variables. Two trials were designed using controlled variables to assess the effect of heat processing (through micronisation and extrusion) on wheat nutritional value, and to determine whether responses to processing are affected by endosperm texture.