Oral processing and dynamics of texture perception in commercial gluten-free breads

Abstract

There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free breads and two regular breads were analysed for their texture, crumb structure, and moisture content. Bread bolus particle size after three chews, bolus characteristics at the swallowing point, and oral activity were determined. The dynamics of textural sensations during bread consumption was evaluated using the temporal dominance of sensations (TDS) technique. Texture and structure properties vary among gluten-free breads being some of them close to regular breads (crumb with more and smaller cells that shows low hardness and high springiness) that lead to different inmouth breakdown and TDS patterns. At the beginning, harder breads with low springiness values resulted in hard dominant sensations, in contrast, breads with low hardness and high springiness values were perceived soft and spongy. Breads that fragmented into a greater number of small size particles created crumbly and sandy sensations, characteristic of gluten-free breads with large air cell sizes. Compact sensation appeared in breads with low saliva uptake during bolus formation, while pasty and sticky sensations were related to a cohesive and adhesive bolus, respectively. Not only structure and mechanical properties, but also its oral behaviour in terms of fragmentation and bolus formation can fully explain the dynamics of texture perception of gluten-free breads.

Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

“…Commercial gluten-free-breads are characterised by an extensive list of ingredients, including acidifiers, emulsifiers, leavening agents, preservatives, and aromas or flavourings (Matos Segura & Rosell, 2011;Puerta et al, 2020). Additionally, because of consumer demand for a clean label breadmaking (Asioli et al, 2017), breadmaking conditions have been investigated as a novel approach to improve gluten-free bread characteristics, (Vallons, Ryan, & Arendt, 2011).…”

“…While in TCATA, each panellist can select and deselect the attributes that apply to the tested sample moment-to-moment (Castura, Antúnez, Giménez, & Ares, 2016). Both dynamic techniques have been used to further understand bolus formation and sensation in ham (Rizo et al, 2019), gels (Devezeaux de Lavergne, van de Velde, et al, 2015), and sausages (Devezeaux de Lavergne, Derks, Ketel, de Wijk, & Stieger, 2015). Furthermore, in breads, the TDS method has been used to link bolus formation and sensations along the mastication Panouillé, Saint-Eve, Déléris, Le Bleis, & Souchon, 2014).…”

Understanding the oral processing of solid foods: Insights from food structure

“…However, significant correlations between the number of chews and springiness, cohesiveness, chewiness, and resilience were found, suggesting that the geometry and structure effect in these parameters could be minimized by the area or distance of the first bite divided by that of the second bite in TPA curves (or the upstroke versus the downstroke of the first bite) (Wee et al., 2018). Moreover, TPA attributes were not related to oral processing parameters in studies of different breads with distinct foam‐like structures, confirming the important role of the structural features of each type of food on the chewing pattern and the intrinsic limitations of TPA in measuring mechanical properties (Gao et al., 2015, 2017; Puerta et al., 2020; Tournier et al., 2014). Recently, empirical methods, such as the Kramer shear test and the Warner‒Bratzler shear test, have been used to measure those mechanical properties of foods that can better reflect their mechanical strength regardless of their geometry (Álvarez et al., 2020; Djekic, Ilic, Guiné, et al., 2020; Djekic, Ilic, Lorenzo, et al., 2020).…”

Effect of Hemp Seed Oil Addition on the Rheological Properties of Dough and Bread

“…Chewing properties (chewing time or number of chews) and the sensory perception of fat are attributes that the consumer does not like [43]. Comparable findings have been described by Puerta et al (2020), , correlating the perceived sensations to the appreciation of the textural characteristics of bread by panelists [44,45]. The recommendation for consumers is that the bread samples with high gumminess can be toasted before consumption.…”