Structural and mechanical characteristics of bread and their impact on oral processing: a review

Structural and mechanical characteristics of bread and their impact on oral processing: a review Oral processing has become an important area of research in sensory and nutrition studies. Mastication process not only determines the dynamics of flavour release and texture perception but also affects the bioavailability of nutrients. Oral processing of bread is of particular interest because of the need to reduce its glycaemic potential while keeping its desired soft and aerated texture. Bread structure determines its mechanical strength and deformation behaviour which in turn decides people's texture perception and swallowing thresholds. The strong interconnection between food structure and its resistance to breakdown is the rationale behind designing bread to control bread digestion, starting from the oral phase. The present review summarises the characterisation and formation of bread structure, its interlink with bread mechanical behaviour and destruction during human oral processing. Future research should further elucidate the structure–mechanics–digestion interlink by implementing relevant mechanical analyses and micromechanical modelling. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Food Science & Technology Wiley

Structural and mechanical characteristics of bread and their impact on oral processing: a review

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Publisher
Wiley Subscription Services, Inc., A Wiley Company
Copyright
International Journal of Food Science and Technology © 2018 Institute of Food Science and Technology
ISSN
0950-5423
eISSN
1365-2621
D.O.I.
10.1111/ijfs.13671
Publisher site
See Article on Publisher Site

Abstract

Oral processing has become an important area of research in sensory and nutrition studies. Mastication process not only determines the dynamics of flavour release and texture perception but also affects the bioavailability of nutrients. Oral processing of bread is of particular interest because of the need to reduce its glycaemic potential while keeping its desired soft and aerated texture. Bread structure determines its mechanical strength and deformation behaviour which in turn decides people's texture perception and swallowing thresholds. The strong interconnection between food structure and its resistance to breakdown is the rationale behind designing bread to control bread digestion, starting from the oral phase. The present review summarises the characterisation and formation of bread structure, its interlink with bread mechanical behaviour and destruction during human oral processing. Future research should further elucidate the structure–mechanics–digestion interlink by implementing relevant mechanical analyses and micromechanical modelling.

Journal

International Journal of Food Science & TechnologyWiley

Published: Jan 1, 2018

Keywords: ; ; ; ;

References

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