Mastication of crisp bread: Role of bread texture and structure on texture perception

Aleixandre, Andrea; Benavent‐Gil, Yaiza; Velickova, Elena; Rosell, Cristina M.

doi:10.1016/j.foodres.2021.110477

Cited by 23 publications

(28 citation statements)

References 29 publications

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“…Another study performed with 16 healthy subjects (eight females and eight males aged between 16–60 years) indicated a number of cycles and chewing time between 28 and 46 and 17 and 30 s, respectively, during the oral digestion of other cereal products (toast and cake) . However, our results are higher than those reported in a study performed with 14 healthy subjects (10 females and 4 males aged between 24 and 37) masticating WWB (13–20 number of chewing cycles and 11.0–16.7 s for chewing time) and white bread (11–17 number of cycles and 11.8–17.8 s for chewing time), as well as in the study carried out by Motoi et al with white bread (25 cycles and chewing time of 15.3 s) in 12 healthy subjects (seven females and five males aged between 20–29). In addition, the larger number of cycles and mastication time for the WRB in our study can be due to the fact that larger times are needed to obtain an adequate particle size of the oral bolus to be swallowed.…”

Section: Resultscontrasting

confidence: 85%

“…In this regard, the influence of different parameters of an in vitro oral and gastric digestion (non-INFOGEST) was evaluated to determine the rate of bread breakdown during digestion in different types of bread (white, wheat, rye, barley, and almond-wheat) . Furthermore, an oral phase with human chewing for WRB, wholemeal wheat bread (WWB), − and white bread − has been evaluated, although for assessing parameters of the oral phase. According to the INFOGEST protocol for solid and starchy foods, an oral phase including α-amylase must be carried out.…”

Section: Introductionmentioning

confidence: 99%

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Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism

Faubel

Makran

Cilla

et al. 2022

J. Agric. Food Chem.

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Bioaccessibility of plant sterols (PS) in an enriched wholemeal rye bread was evaluated, for the first time, using the INFOGEST protocol without gastric lipase (GL) and cholesterol esterase (CE), with GL or GL + CE. Moreover, human chewing and an in vitro oral phase (simulated salivary fluid and α-amylase) were evaluated for this purpose. The addition of GL decreased the bioaccessibility of total PS (from 23.8 to 18.5%), whereas the use of GL + CE does not significantly affect PS bioaccessibility. The in vitro oral phase resulted in an ineffective homogenization of the fresh vs partially dried and milled bread, reducing the bioaccessibility of total (from 20.2 to 12.8%) and individual PS. The INFOGEST digestion including the use of GL and CE, as well as an oral phase with human chewing, is proposed for the assessment of PS bioaccessibility in a solid matrix such as wholemeal rye bread since it more closely approximates the in vivo situation.

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Section: Resultscontrasting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism

Faubel

Makran

Cilla

et al. 2022

J. Agric. Food Chem.

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“…Human preference in bread texture is closely associated with the texture parameters of bread (hardness, cohesiveness and gumminess) measured using an instrument. High hardness and gumminess imply a higher force needed to break bread during mastication and high cohesiveness a high internal strength of crumb (Aleixandre et al., 2021), resulting in negative effects on the liking score of bread crumb softness (Feili et al., 2013). The high hardness and gumminess of the Alu100 bread shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D‐allulose

Sawettanun

Ogawa

2022

Int J of Food Sci Tech

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Summary D‐Allulose (Alu), a very low‐calorie monosaccharide with several disease‐preventing effects, is expected to be used as a substitute for sucrose (Suc) in bakery products. This study assessed the physical, chemical and sensory characteristics of bread in which 25%, 50%, 75% and 100% of Suc was replaced by Alu. The replacement of up to 75% of Suc by Alu did not affect bread appearance: loaf height, volume and colour texture properties. Bread in which up to 75% of Suc was replaced by Alu had similar hardness values to 100% Suc bread. GC–MS analyses of the head space of the bread identified 25 volatile compounds (7 alcohols, 8 ketones, 8 aldehydes and 2 other compounds) in the Alu‐substituted bread. Bread with the higher ratio of Alu substitution had stronger roasted and caramel‐like odours and lighter fermented and alcoholic odours. Hedonic sensory results suggested that 100% Alu‐substituted bread had a lower score in a preference test, while up to 75% Alu‐substituted bread was equivalent to bread using traditional sugar, Suc.

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“…In the determination of texture analysis, as bread test samples, 1 or 2 slices of 12.5 mm thickness were cut from one end of each bread sample, and then, 3 slices of 15 mm thickness were cut out in turn. A twice‐compression method was chosen using the following parameters: probe P/36R, strain 70%, force 8 g and compression 1.0 mm s −1 (Aleixandre et al ., 2021). The texture analysis (hardness, springiness, chewiness and cohesiveness) of bread during bread ageing was also according to the above‐mentioned process.…”

Section: Methodsmentioning

confidence: 99%

Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

Liu

Zhang

et al. 2022

Int J of Food Sci Tech

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This study aimed to investigate the physical, nutritional, antioxidant and sensory properties, as well as the starch digestibility of wheat bread containing Dictyophora Indusiata powder (DIP) as a functional addition. Results showed that though the specific volume of wheat breads decreased with the addition of DIP, the chewiness showed an increasing trend. The wheat bread containing DIP showed significantly higher (P < 0.05) content of protein and dietary fibre compared to the control bread. On the other hand, with the addition of DIP, the total phenolic content and antioxidant properties of wheat bread significantly (P < 0.05) increased. The moisture and texture of bread during storage improved significantly (P < 0.05), and the enthalpy of bread decreased significantly (P < 0.05) in staling period. In conclusion, the wheat bread added with DIP could be a feasible baking product with improved nutritional, antioxidant properties and bread staling.

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Mastication of crisp bread: Role of bread texture and structure on texture perception

Cited by 23 publications

References 29 publications

Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism

Bioaccessibility of Plant Sterols in Wholemeal Rye Bread Using the INFOGEST Protocol: Influence of Oral Phase and Enzymes of Lipid Metabolism

Physicochemical parameters, volatile compounds and organoleptic properties of bread prepared with substituted sucrose with rare sugar D‐allulose

Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

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