Oral Physiology and Mastication

Peyron, Marie-Agnès

doi:10.1007/978-3-031-41900-3_4

Food Texturology: Measurement and Perception of Food Textural Properties 2023

DOI: 10.1007/978-3-031-41900-3_4

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Oral Physiology and Mastication

Marie-Agnès Peyron

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2024

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Cited by 1 publication

References 199 publications

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Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology

Tian,

Fang,

Zhang

et al. 2024

Foods

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This study evaluated the differences in oral processing and texture perception of breads with varying compositions. The research investigated the dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness of the bolus formed from white bread (B0) and 50% whole-wheat bread (B50) during oral processing. Hyperspectral imaging (HSI) combined with chemometric methods was used to establish quantitative prediction models for MC, RSs, and chewiness, and to create visual distribution maps of these parameters. The results showed that B0 had a higher moisture content and a faster hydration rate than B50 during the initial stages of oral processing, indicating greater hydrophilicity and ease of saliva wetting. Additionally, the uniformity of moisture distribution in the bolus of B0 was higher than that of B50. B50 exhibited significantly lower RSs content and poorer distribution uniformity compared to B0. The primary differences in chewiness between the two types of bread were observed during the early stages of oral processing, with B50 requiring more chewing effort initially. This study demonstrated that HSI technology can effectively monitor and elucidate the compositional changes in food particles during oral processing, providing new insights into bread texture perception and offering a scientific basis for improving bread processing and texture.

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Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology

Tian,

Fang,

Zhang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Oral Physiology and Mastication

Cited by 1 publication

References 199 publications

Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology

Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology

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