“…Factors contributing both to the rate of starch hydrolysis and to its oral clearance seem to be of equal importance in determin ing the acidogenic potential of a starch-con taining product.Thus, the results of intraoral plaque pH telemetry with starch-containing foods showed a greater variability than those obtained with sucrose [Imfeld, 1978], a substrate which can be metabolized direct ly by plaque bacteria and can diffuse into plaque [Asknes, 1976[Asknes, , 1978. The results of previous experiments on the influence of starch on glycolytic acid formation in saliva and plaque in vitro [Miller, 1890;Morch, 1961;Frostell, 1970Frostell, , 1971Birkhed and Fuchs, 1975;Birkhed and Skude, 1978] and in vivo [Stephan, 1940;Neff, 1967;Graf, 1969;Imfeld, 1977] were confirmed for the wheat starch preparations used in this work.…”