Please use this identifier to cite or link to this item:
http://hdl.handle.net/20.500.12188/19492
DC Field | Value | Language |
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dc.contributor.author | Aleixandre, Andrea; Benavent-Gil, Yaiza; Velickova, Elena and Rosell, Cristina M. | en_US |
dc.date.accessioned | 2022-06-26T20:43:24Z | - |
dc.date.available | 2022-06-26T20:43:24Z | - |
dc.date.issued | 2021 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.12188/19492 | - |
dc.description.abstract | Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the real impact of breads texture and structure, eliminating the possible role of moisture content, different toasted breads were investigated. Four commercial toasted sliced breads (white bread -WHB-, whole wheat bread -WWB-, non-added sugar bread -NSU-, non-added salt bread -NSA-) with similar ingredients but different texture and structure were selected. Texture and structure were instrumentally and sensory evaluated, besides FOP (total chewing time, number of chews until swallowing, chewing frequency, and mouthful) and bolus properties (moisture, saliva to bread ratio, hardness, adhesiveness, and cohesiveness). Toasted breads showed significant differences in hardness, cutting strength, and porosity, but panelists did not discriminate among them. FOP results indicated that harder samples (NSU) required longer mastication and a number of chews, and open crumb structures (WWB, WHB) with higher cell areas required less mastication. Also, bolus characteristics were affected by bread types, and bread with lower crumb hardness (WHB) produced more cohesive bolus. Having toasted breads allowed to eliminate possible influence of moisture content differences on sensory perception, mouthful and bolus water incorporation during mastication. | en_US |
dc.description.sponsorship | Spanish Ministry of Science, Innovation and Universities (Project RTI2018-095919-B-C21), the European Regional Development Fund (FEDER) and Generalitat Valenciana (Project Prometeo 2017/189) | en_US |
dc.language.iso | en | en_US |
dc.publisher | elsevier | en_US |
dc.relation | COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses | en_US |
dc.relation.ispartof | Food Research International | en_US |
dc.subject | Bread Texture Sensory perception FOP Mastication Bolus properties | en_US |
dc.title | Mastication of crisp bread: Role of bread texture and structure on texture perception | en_US |
dc.type | Journal Article | en_US |
dc.identifier.doi | 10.1016/j.foodres.2021.110477 | - |
item.grantfulltext | open | - |
item.fulltext | With Fulltext | - |
Appears in Collections: | Faculty of Technology and Metallurgy: Journal Articles |
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File | Description | Size | Format | |
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2021 food research international.pdf | 1.93 MB | Adobe PDF | View/Open |
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