Physical breakdown of bread and its impact on texture perception: A dynamic perspective

Gao, Jing; Ong, Jane Jun-Xin; Henry, Christiani Jeyakumar; Zhou, Weibiao

doi:10.1016/j.foodqual.2017.03.014

Cited by 29 publications

(41 citation statements)

References 31 publications

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“…It suggests that bolus hardness was largely determined by its moisture content, not the level of size reduction. These data are consistent with those of previous in vivo studies which identified moisture content as the key factor in determining bolus hardness (Gao et al, ; Gao et al, ).…”

Section: Resultssupporting

confidence: 93%

“…Three boluses for each analysis were collected within one session and immediately used for analysis. The chewing behavior and swallowing thresholds of the subject were within the range of average swallowing thresholds reported in previous studies (Gao et al, ; Gao, Ong, Henry, & Zhou., ). This study has been approved by the Institutional Review Board of the National University of Singapore.…”

Section: Methodsmentioning

confidence: 97%

“…Bakery products, such as bread and biscuit, require saliva to lubricate and agglomerate food particles to form a bolus (Gao, Ong, Henry, & Zhou, 2017;Young et al, 2016). As shown in Figure 4a, in vitro prepared boluses had a much higher moisture content (64-68%) than the masticated one (47%) (F [8,18] = 508.9, p < 0.005).…”

Section: Impact Of Oral Processing On Saliva Impregnationmentioning

confidence: 99%

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In vitro digestion of bread: How is it influenced by the bolus characteristics?

Gao

Lin

Jin

et al. 2019

Journal of Texture Studies

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This study aimed to understand the impact of in vitro oral processing methods on bolus formation and the kinetics of starch hydrolysis of refined white bread during in vitro gastrointestinal digestion. Four in vitro oral processing methods (i.e., cut, cut‐and‐pestle, blend, and grind) were performed at two levels of disintegration (less and more intensive) and compared with human mastication. Boluses prepared using the in vitro methods had a larger particle size (20–69 mm2 vs. 14 mm2), a higher moisture content (64–68% vs. 47%), a softer texture (1.3–2.3 N vs. 6.3 N) and a less adhesive surface (0.3–1.0 vs. 1.6 N•s) as compared to the in vivo masticated ones. Moreover, in vitro prepared blouses were digested more rapidly than in vivo masticated ones during the stimulated intestinal digestion from 150 min onward, with a higher hydrolysis rate (0.011–0.012 mg/mL • min vs. 0.010 mg/mL • min) and a higher equilibrium concentration of reducing sugar (5.5–6.3 mg/mL vs. 4.9 mg/mL). Among all the in vitro methods, the blending and grinding methods produced boluses that most closely resemble the in vivo masticated ones in terms of their physical characteristics. The blending method also produced boluses having the highest amount of reducing sugar released (6.32 mg/mL). The amount of reducing sugar present in the PBS buffer outside the dialysis tube might be controlled by the diffusion efficiency at the beginning of the digestion (≤120 min) and then be largely influenced by the particle size of the bolus in the latter stage of the digestion. Practical application Studying the in vitro starch amyloysis is valuable for predicting the postprandial glycemic potential of starchy food. This work provides novel insights on the role of in vitro oral processing in the prediction of the glycemic potential of carbohydrate‐rich staple food. Blending method is recommended because of its ability to produce boluses with similar physical characteristics as the in vivo masticated boluses. But the excessive structural breakdown occurred during blending also resulted in a higher enzymatic accessibility and a higher rate of starch digestion. Further study is needed to propose a new in vitro method that stimulates multiple actions occurred during mastication (cutting, grinding, and shearing), in order to match both physical properties and digestion profiles. Moreover, the amount of artificial saliva added should be adjusted according to the specific type of food.

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Section: Resultssupporting

confidence: 93%

Section: Methodsmentioning

confidence: 97%

Section: Impact Of Oral Processing On Saliva Impregnationmentioning

confidence: 99%

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In vitro digestion of bread: How is it influenced by the bolus characteristics?

Gao

Lin

Jin

et al. 2019

Journal of Texture Studies

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“…In order to be safely swallowed, food must be orally processed to cross a threshold of structure and lubrication. Disintegration of bread structure has been quantified by collecting boluses at various stages of chewing, either after a specific chewing time (Panouillé et al ., ) or specific number of chewing cycles (Le Bleis et al ., ; Tournier et al ., ; Gao et al ., ). The level of lubrication was characterised by either moisture content (Panouillé et al ., ) or saliva impregnation level (Tournier et al ., ; Gao et al ., ; Joubert et al ., ).…”

Section: Oral Processing Of Breadmentioning

confidence: 97%

“…The level of lubrication was characterised by either moisture content (Panouillé et al ., ) or saliva impregnation level (Tournier et al ., ; Gao et al ., ; Joubert et al ., ). Besides saliva impregnation and particle size distribution, bread boluses were also characterised for its texture using back extrusion rigs (Gao et al ., , ) and rheometers (Le Bleis et al ., ). The heterogeneity of bread bolus was characterised using the grey‐level co‐occurrence matrix (GLCM) method (Tournier et al ., , ).…”

Section: Oral Processing Of Breadmentioning

confidence: 99%

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Gao

Wang²,

Dong³

et al. 2017

Int J of Food Sci Tech

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Oral processing has become an important area of research in sensory and nutrition studies. Mastication process not only determines the dynamics of flavour release and texture perception but also affects the bioavailability of nutrients. Oral processing of bread is of particular interest because of the need to reduce its glycaemic potential while keeping its desired soft and aerated texture. Bread structure determines its mechanical strength and deformation behaviour which in turn decides people's texture perception and swallowing thresholds. The strong interconnection between food structure and its resistance to breakdown is the rationale behind designing bread to control bread digestion, starting from the oral phase. The present review summarises the characterisation and formation of bread structure, its interlink with bread mechanical behaviour and destruction during human oral processing. Future research should further elucidate the structure-mechanics-digestion interlink by implementing relevant mechanical analyses and micromechanical modelling.Bread structure and human oral processing J. Gao et al. 859 Bread structure and human oral processing J. Gao et al. 868

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Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

et al. 2019

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HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

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Physical breakdown of bread and its impact on texture perception: A dynamic perspective

Cited by 29 publications

References 31 publications

In vitro digestion of bread: How is it influenced by the bolus characteristics?

In vitro digestion of bread: How is it influenced by the bolus characteristics?

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

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