Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception

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...

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Autores: Aleixandrea, Andrea, Benavent Gil, Yaiza, Velickova, Elena, Rosell, Cristina M.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/243087
Acceso en línea:http://hdl.handle.net/10261/243087
Access Level:acceso abierto
Palabra clave:Bread
Texture
Sensory perception
FOP
Mastication
Bolus properties
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spelling Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture PerceptionAleixandrea, AndreaBenavent Gil, YaizaVelickova, ElenaRosell, Cristina M.BreadTextureSensory perceptionFOPMasticationBolus propertiesTexture 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.Authors acknowledge the financial support of the 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). This work is based upon the work from COST Action 18101 SOURDOMICS – Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses, where A. Aleixandre was supported by COST (European Cooperation in Science and Technology). COST is a funding agency for research and innovation networks.Peer reviewedElsevierMinisterio de Ciencia, Innovación y Universidades (España)European CommissionGeneralitat ValencianaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/243087reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21https://doi.org/10.1016/j.foodres.2021.110477Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2430872026-05-22T06:33:51Z
dc.title.none.fl_str_mv Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
title Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
spellingShingle Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
Aleixandrea, Andrea
Bread
Texture
Sensory perception
FOP
Mastication
Bolus properties
title_short Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
title_full Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
title_fullStr Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
title_full_unstemmed Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
title_sort Mastication Of Crisp Bread: Role Of Bread Texture And Structure On Texture Perception
dc.creator.none.fl_str_mv Aleixandrea, Andrea
Benavent Gil, Yaiza
Velickova, Elena
Rosell, Cristina M.
author Aleixandrea, Andrea
author_facet Aleixandrea, Andrea
Benavent Gil, Yaiza
Velickova, Elena
Rosell, Cristina M.
author_role author
author2 Benavent Gil, Yaiza
Velickova, Elena
Rosell, Cristina M.
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
European Commission
Generalitat Valenciana
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bread
Texture
Sensory perception
FOP
Mastication
Bolus properties
topic Bread
Texture
Sensory perception
FOP
Mastication
Bolus properties
description 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.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/243087
url http://hdl.handle.net/10261/243087
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-095919-B-C21
https://doi.org/10.1016/j.foodres.2021.110477
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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