Physical assessment of bread destructuration during chewing

Influence of bread structure on human oral processing

“…The moisture content of bread bolus varied in a small range of 61-64%, which serves as a threshold value of moistness to initiate swallowing of bread (Le Bleis et al, 2013). The baguette had a higher level of saliva impregnation (0.791 g saliva/g bread) compared to the baked bread (0.631 g saliva/g bread) and the steamed bread (0.591 g saliva/g bread) because of its thick and dry crust which required more saliva to moisten and soften.…”

“…Scanlon and Zghal (2001) provided a comprehensive review of the relationship between the cellular structure (relative density) and mechanical properties of bread crumb based on the scaling law developed by Gibson and Ashby (1997). A few studies reported the kinetics of bread destruction during oral processing in terms of saliva incorporation, particle size reduction and textural properties (Hoebler et al, 1998;Le Bleis et al, 2013;Tournier et al, 2012); however, little is known about the interconnection among bread structure, the level of oral processing required and its digestibility.…”

Chewing bread: impact on alpha-amylase secretion and oral digestion

“…In the case of bread, the understanding of food oral processing and bolus formation has been recently studied extensively. 7,[10][11][12][13][14][15][16][17] In particular, the presence of a thick and dry crust on bread (i.e., a French baguette) influences the chewing force, chewing duration, salivary uptake and bolus particle size and hardness compared to crumbs alone. 10,11 Wheat breads with higher density were found to require longer mastication times than wheat bread with a lower density.…”

“…10,11 Wheat breads with higher density were found to require longer mastication times than wheat bread with a lower density. 12 The structure of bread crumbs and its density and porosity impact mastication work, bolus hydration and texture. 11,15 During oral processing, breads are also subjected to enzymatic breakdown by salivary alpha-amylase.…”

Understanding the relevance of in-mouth food processing. A review of in vitro techniques

“…Mastication reduced bread to an increasing number of small particles. Le Bleis,132 Chaunier, Della Valle, Panouillé, and Réguerre (2013) found that mastication reduced two 133 types of bread of different textures into an increasing number of small particles. However, the 134 number of small particles did not always increase with the number of masticatory cycles, 135 probably because many small particles are lost during intermediary swallows that are not 136 generally analyzed (Jalabert-Malbos, Mishellany-Dutour, .…”