This paper is a study of checking and breakage of dry cereal products like crackers. The products studied were produced on an industrial line; almost no cracks were observed for Plain crackers (PCs), whereas 100% of the crackers with topping (CTs) exhibited cracks. Environmental SEM images suggested that miniature cracks initiated around the piercing holes of the crackers and then extended during storage. A study of the impact of each ingredient and of their interaction on the degree of starch gelatinization was carried out using a simplified model system (wheat flour, water and gradual enrichment until a model cracker dough was obtained). The addition of salt or sugar to flour at 40% water content shifted the starch gelatinization temperature slightly higher in comparison to a control mixture (only flour and 40% water content). A comparison of the residual gelatinization enthalpy between the PCs and the CTs made during storage (up to 3 weeks) showed that the degree of gelatinization of the CTs was more significant than the PCs (especially in the center) because of the presence of water in the topping in the center of the cracker. X-ray diffraction confirmed that the center of the CTs was indeed very different from the PCs. Display omitted •Checking and breakage of cracker with and without topping has been investigated.•The strong heterogeneity of water distribution contributes to a higher checking risk.•Checking starts from the piercing done in the crackers as observed by SEM.•Crackers with topping have a higher amount of gelatinized starch under the topping.•A higher amount of amylose lipid complex was present in crackers with topping.