Loading next page...
/lp/wiley/structural-and-mechanical-characteristics-of-bread-and-their-impact-on-2fAM3Op4NW
- 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 & Technology – Wiley
Published: Jan 1, 2018
Keywords: ; ; ; ;
Recommended Articles
Loading...
References
-
Statistical model for characterizing random microstructure of inclusion–matrix compositesAl‐Ostaz, A.; Diwakar, A.; Alzebdeh, K.
-
Effect of the amount of steam during baking on bread crust features and water diffusionAltamirano‐Fortoul, R.; Le‐Bail, A.; Chevallier, S.; Rosell, C.M.
-
Measurement of stress in mastication. IAnderson, D.J.
-
Mechanical models of cellular solids: parameters identification from experimental testsAvalle, M.; Belingardi, G.; Ibba, A.
-
Mechanical properties of bread crumbs from tomography based finite element simulationsBabin, P.; Valle, G.D.; Dendievel, R.; Lassoued, N.; Salvo, L.
-
Fast X‐ray tomography analysis of bubble growth and foam setting during breadmakingBabin, P.; Della Valle, G.; Chiron, H.
-
An analytic probability density for particle size in human masticationBaragar, F.A.; Bilt, A.; Glas, H.W.
-
X‐ray Tomography in Material ScienceBaruchel, J.; Buffiere, J.Y.; Maire, E.; Merle, P.; Peix, G.
-
Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X‐ray microtomographyBesbes, E.; Jury, V.; Monteau, J.Y.; Le Bail, A.
-
A mathematical description of the comminution of food during mastication in manBilt, A.; Olthoff, L.W.; Glas, H.W.; Weelen, K.; Bosman, F.
-
Bolus formation and disintegration during digestion of food carbohydratesBornhorst, G.M.; Singh, R.P.
-
Measurement of food texture by a Universal Testing MachineBourne, M.C.; Moyer, J.C.; Hand, D.B.
-
The effect of cell size on the mechanical behavior of cellular materialsBrezny, R.; Green, D.
-
Characterization of Food: Emerging MethodsBrown, W.E.
-
Pore3D: a software library for quantitative analysis of porous mediaBrun, F.; Mancini, L.; Kasae, P.; Favretto, S.; Dreossi, D.; Tromba, G.
-
Simulation of the densification of real open‐celled foam microstructuresBrydon, A.D.; Bardenhagen, S.G.; Miller, E.A.; Seidler, G.T.
-
Glycemic impact and health: new horizons in white bread formulationsBurton, P.M.; Monro, J.A.; Alvarez, L.; Gallagher, E.
-
X‐ray microtomography and statistical analysis: tools to quantitatively classify bread microstructureCafarelli, B.; Spada, A.; Laverse, J.; Lampignano, V.; Del Nobile, M.A.
-
Breadmaking: Improving QualityCampbell, G.M.; Martin, P.J.
-
Technology of BreadmakingCauvain, S.P.
-
The Chorleywood Bread ProcessCauvain, S.P.; Young, L.S.
-
Dependency of densification properties on cell topology of metal foamsChan, K.C.; Xie, L.S.
-
Association between textural profiles and surface electromyographic (sEMG) behaviors of microwavable cassava cuttlefish crackers with various expansion ratiosChang, H.‐C.; Chen, H.‐H.
-
Food oral processing—a reviewChen, J.
-
Food oral processing: Mechanisms and implications of food oral destructionChen, J.
-
Encyclopaedia of Applied and Computational MathematicsChen, J.‐S.; Belytschko, T.
-
Approaches to analysis and modeling texture in fresh and processed foods – A reviewChen, L.; Opara, U.L.
-
Determining the cellular structure of two cereal food foams by X‐ray micro‐tomographyChevallier, S.; Réguerre, A.‐L.; Le Bail, A.; Della Valle, G.
-
Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flourDanza, A.; Mastromatteo, M.; Cozzolino, F.
-
A contribution to the study of staling of white bread: effect of water and hydrocolloidDavidou, S.; Le Meste, M.; Debever, E.; Bekaert, D.
-
Quality of gluten‐free bread formulations baked in different ovensDemirkesen, I.; Sumnu, G.; Sahin, S.
-
Bolus matters: the influence of food oral breakdown on dynamic texture perceptionDevezeaux de Lavergne, M.; Velde, F.; Stieger, M.
-
Modelling breakage and reagglomeration during fine dry grinding in ball milling devicesFadda, S.; Cincotti, A.; Concas, A.; Pisu, M.; Cao, G.
-
Three‐dimensional quantitative analysis of bread crumb by x‐ray microtomographyFalcone, P.M.; Baiano, A.; Zanini, F.
-
Imaging techniques for the study of food microstructure: a reviewFalcone, P.M.; Baiano, A.; Conte, A.
-
Parameters controlling the glycaemic response of breadsFardet, A.; Leenhardt, F.; Lioger, D.; Scalbert, A.; Rémésy, C.
-
Transforming structural breakdown into sensory perception of textureFoegeding, E.A.; Vinyard, C.J.; Essick, G.; Guest, S.; Campbell, C.
-
Influence of bread structure on human oral processingGao, J.; Wong, J.X.; Lim, J.C.‐S.; Henry, J.; Zhou, W.
-
Dough and bread made from high‐ and low‐protein flours by vacuum mixing: Part 1: Gluten network formationGao, J.; Koh, A.H.S.; Tay, S.L.; Zhou, W.
-
Physical breakdown of bread and its impact on texture perception: a dynamic perspectiveGao, J.; Ong, J.J.‐X.; Henry, J.; Zhou, W.
-
Dough and bread made from high‐ and low‐protein flours by vacuum mixing: Part 2. Yeast activity, dough proofing and bread qualityGao, J.; Tay, S.L.; Koh, A.H.S.; Zhou, W.
-
Occlusal forces during chewing—Influences of biting strength and food consistencyGibbs, C.; Mahan, P.; Lundeen, H.
-
Modelling the mechanical behavior of cellular materialsGibson, L.J.
-
Cellular Solids: Structure & Properties
-
Influence of water activity on the acoustic properties of breakfast cerealsGondek, E.W.A.; Lewicki, P.P.; Ranachowski, Z.
-
On the fragmentation of airy cereal products exhibiting a cellular structure: mechanical characterisation and 3D finite element computationGuessasma, S.; Hedjazi, L.
-
Compression behaviour of bread crumb up to densification investigated using X‐ray tomography and finite element computationGuessasma, S.; Nouri, H.
-
Relating cellular structure of open solid food foams to their Young's modulus: finite element calculationGuessasma, S.; Babin, P.; Valle, G.D.; Dendievel, R.
-
Mechanical modelling of cereal solid foodsGuessasma, S.; Chaunier, L.; Della Valle, G.; Lourdin, D.
-
Quality prediction of bakery products in the initial phase of process designHadiyanto, H.; Asselman, A.; Straten, G.; Boom, R.M.; Esveld, D.C.; Boxtel, A.J.B.
-
Computational modeling of food oral breakdown using smoothed particle hydrodynamicsHarrison, S.M.; Eyres, G.; Cleary, P.W.; Sinnott, M.D.; Delahunty, C.; Lundin, L.
-
Trabecular bone pattern factor–a new parameter for simple quantification of bone microarchitectureHahn, M.; Vogel, M.; Pompesius‐Kempa, M.; Delling, G.
-
Finite element modelling of crack propagation in carbohydrate extruded starch with open void structureHedjazi, L.; Guessasma, S.; Della Valle, G.; Benseddiq, N.
-
Experimental investigation and discrete simulation of fragmentation in expanded breakfast cerealsHedjazi, L.; Martin, C.L.; Guessasma, S.; Della Valle, G.; Dendievel, R.
-
Measurements of the compression properties of bread crumbHibberd, G.E.; Parker, N.S.
-
A new method for the model‐independent assessment of thickness in three‐dimensional imagesHildebrand, T.; Rüegsegger, P.
-
Multiscale modeling in food engineeringHo, Q.T.; Carmeliet, J.; Datta, A.K.
-
The perception of food texture ‐ The philosophy of the breakdown pathHutchings, J.B.; Lillford, P.J.
-
Continuous monitoring of bread dough fermentation using a 3D vision Structured Light techniqueIvorra, E.; Amat, S.V.; Sánchez, A.J.; Barat, J.M.; Grau, R.
-
Particle size distribution in the food bolus after mastication of natural foodsJalabert‐Malbos, M.‐L.; Mishellany‐Dutour, A.; Woda, A.; Peyron, M.‐A.
-
Chewing bread: impact on alpha‐amylase secretion and oral digestionJoubert, M.; Septier, C.; Brignot, H.
-
Breakdown pathways during oral processing of different breads: impact of crumb and crust structuresJourdren, S.; Panouillé, M.; Saint‐Eve, A.
-
Relationship between the sponge structure of starch bread and its mechanical propertiesKeetels, C.J.A.M.; Vliet, T.; Walstra, P.
-
Chewing behavior observed at different stages of mastication for six foods, studied by electromyography and jaw kinematics in young and elderly subjectsKohyama, K.; Mioche, L.
-
Patterns observed in the first chew of foods with various texturesKohyama, K.; Sakai, T.; Azuma, T.
-
An approach to micro‐macro modeling of heterogeneous materialsKouznetsova, V.; Brekelmans, W.A.M.; Baaijens, F.P.T.
-
Modeling of coal breakage in a double‐roll crusher considering the reagglomeration phenomenaKwon, J.; Cho, H.; Mun, M.; Kim, K.
-
Importance of gluten and starch for structural and textural properties of crumb from fresh and stored breadLagrain, B.; Wilderjans, E.; Glorieux, C.; Delcour, J.A.
-
Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast contentLampignano, V.; Laverse, J.; Mastromatteo, M.; Del Nobile, M.A.
-
Granulometry of bread crumb grain: contributions of 2D and 3D image analysis at different scaleLassoued, N.; Babin, P.; Della Valle, G.; Devaux, M.‐F.; Réguerre, A.‐L.
-
Can bread processing conditions alter glycaemic response?Lau, E.; Soong, Y.Y.; Zhou, W.; Henry, J.
-
Physical assessment of bread destructuration during chewingLe Bleis, F.; Chaunier, L.; Della Valle, G.; Panouillé, M.; Réguerre, A.L.
-
Impact of the baking kinetics on staling rate and mechanical properties of bread crumb and degassed bread crumbLe‐Bail, A.; Boumali, K.; Jury, V.; Ben‐Aissa, F.; Zuniga, R.
-
Meshfree and particle methods and their applicationsLi, S.; Liu, W.K.
-
X‐ray micro‐computed tomography of cellular food productsLim, K.S.; Barigou, M.
-
Understanding and modeling the processing‐mechanical property relationship of bread crumb assessed by indentationLiu, Z.; Scanlon, M.G.
-
Modelling indentation of bread crumb by finite element analysisLiu, Z.; Scanlon, M.G.
-
Computer simulation of the breakdown of carrot particles during human masticationLucas, P.W.; Luke, D.A.
-
Methods for analysing the breakdown of food in human masticationLucas, P.W.; Luke, D.A.
-
Food Acquisition and Processing in PrimatesLucas, P.W.; Luke, D.A.
-
Mastication and its control by the brain stemLund, J.P.
-
Quantitative X‐ray tomographyMaire, E.; Withers, P.J.
-
Deformation and energy absorption diagrams for cellular solidsMaiti, S.K.; Gibson, L.J.; Ashby, M.F.
-
Finite element simulation of the compression behaviour of airy breakfast cerealsMamlouk, H.; Guessasma, S.
-
Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water contentMastromatteo, M.; Guida, M.; Danza, A.
-
Kinetics of bread crumb hydration as related to porous microstructureMathieu, V.; Monnet, A.‐F.; Jourdren, S.; Panouillé, M.; Chappard, C.; Souchon, I.
-
The challenge of mastication: Preparing a bolus suitable for deglutitionMishellany, A.; Woda, A.; Labas, R.; Peyron, M.‐A.
-
Wholeness and primary and secondary food structure effects on in vitro digestion patterns determine nutritionally distinct carbohydrate fractions in cereal foodsMishra, S.; Monro, J.
-
Modelling the microstructural evolution and fracture of a brittle confectionery wafer in compressionMohammed, I.K.; Charalambides, M.N.; Williams, J.G.; Rasburn, J.
-
Advances in X‐ray Tomography for GeomaterialsMote, A.S.; Ketcham, R.A.; Watson, W.P.; Derves, J.; Viggiani, G.; Besvelle, P.
-
Volume digital image correlation to assess displacement field in compression loaded bread crumb under X‐ray microtomographyMoussawi, A.; Xu, J.; Nouri, H.; Guessasma, S.; Lubineau, G.
-
Effect of cell morphology on the compressive properties of open‐cell aluminium foamsNieh, T.G.; Higashi, K.; Wadsworth, J.
-
Testing bread slices in tension modeNussinovitch, A.; Roy, I.; Peleg, M.
-
Oral processing and bolus properties drive the dynamics of salty and texture perceptions of breadPanouillé, M.; Saint‐Eve, A.; Déléris, I.; Bleis, F.; Souchon, I.
-
Aeration of bread dough influenced by different way of processingPeighambardoust, S.H.; Fallah, E.; Hamer, R.J.; Goot, A.J.
-
Effects of wheat and rye bread structure on mastication process and bolus propertiesPentikäinen, S.; Sozer, N.; Närväinen, J.
-
Dynamic rheological properties of bread crumb. I. Effects of storage time, temperature, and position in the loafPersaud, J.N.; Faubion, J.M.; Ponte, J.G.
-
Influence of age on adaptability of human masticationPeyron, M.‐A.; Blanc, O.; Lund, J.P.; Woda, A.
-
Role of physical bolus properties as sensory inputs in the trigger of swallowingPeyron, M.A.; Gierczynski, I.; Hartmann, C.
-
Determination of a representative area element (RAE) based on nonparametric statistics in breadRamírez, C.; Aguilera, J.M.
-
Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghettiRanawana, V.; Henry, C.J.K.; Pratt, M.
-
Degree of particle size breakdown during mastication may be a possible cause of interindividual glycemic variabilityRanawana, V.; Monro, J.A.; Mishra, S.; Henry, C.J.K.
-
A video‐based method for determination of average stress‐strain relations in uniaxial compression of selected foodsRohm, H.; Jaros, D.; DeHaan, M.
-
Material properties of semi‐sweet biscuits for finite element modelling of biscuit crackingSaleem, Q.; Wildman, R.D.; Huntley, J.M.; Whitworth, M.B.
-
Cellular structure and rheological properties of shaped fermented wheat flour doughSandoval, A.J.; Chaunier, L.; Chiron, H.; Della Valle, G.; Réguerre, A.‐L.
-
Different liking but similar healthiness perceptions of rye bread among younger and older consumers in SwedenSandvik, P.; Nydahl, M.; Marklinder, I.; Næs, T.; Kihlberg, I.
-
Bread properties and crumb structureScanlon, M.G.; Zghal, M.C.
-
Mechanical properties of bread crumb prepared from flours of different dough strengthScanlon, M.G.; Sapirstein, H.D.; Fahloul, D.
-
X‐ray micro‐computed tomography (μCT) for non‐destructive characterisation of food microstructureSchoeman, L.; Williams, P.; Plessis, A.; Manley, M.
-
Measurement of dynamic bite force during masticationShimada, A.; Yamabe, Y.; Torisu, T.; Baad‐Hansen, L.; Murata, H.; Svensson, P.
-
Prediction of the mechanical behavior of nonlinear heterogeneous systems by multi‐level finite element modelingSmit, R.J.M.; Brekelmans, W.A.M.; Meijer, H.E.H.
-
Textural properties and their correlation to cell structure in porous food materialsSozer, N.; Dogan, H.; Kokini, J.L.
-
Recent advances in X‐ray microtomography applied to materialsStock, S.R.
-
Oral processing, texture and mouthfeel: from rheology to tribology and beyondStokes, J.R.; Boehm, M.W.; Baier, S.K.
-
Classification of textural characteristicsSzczesniak, A.S.
-
Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various texturesTakahashi, T.; Hayakawa, F.; Kumagai, M.; Akiyama, Y.; Kohyama, K.
-
Gender differences in masticatory movement path and rhythm in dentate adultsTamura, K.; Shiga, H.
-
The importance of an oral digestion step in evaluating simulated in vitro digestibility of starch from cooked rice grainTamura, M.; Okazaki, Y.; Kumagai, C.; Ogawa, Y.
-
Novel 2D and 3D imaging of internal aerated structure of ultrasonically treated foams and cakes using X‐ray tomography and X‐ray microtomographyTan, M.C.; Chin, N.L.; Yusof, Y.A.; Abdullah, J.
-
Characterization of bread breakdown during mastication by image texture analysisTournier, C.; Grass, M.; Zope, D.; Salles, C.; Bertrand, D.
-
The impact of mastication, salivation and food bolus formation on salt release during bread consumptionTournier, C.; Grass, M.; Septier, C.; Bertrand, D.; Salles, C.
-
Kinetics of bubble growth in wheat flour dough during proofing studied by computed X‐ray micro‐tomographyTurbin‐Orger, A.; Boller, E.; Chaunier, L.; Chiron, H.; Della Valle, G.; Réguerre, A.L.
-
A computer simulation of the influence of selection and breakage of food on the chewing efficiency of human masticationVan Der Bilt, A.; Van Der Glas, H.W.; Bosman, F.
-
Measurement of selection changes and breakage functions during chewing in manVan der Glas, H.W.; Van der Bilt, A.; Olthoff, L.W.; Bosman, F.
-
Characterisation of structural patterns in bread as evaluated by X‐ray computer tomographyVan Dyck, T.; Verboven, P.; Herremans, E.
-
A simulation approach to understanding the masticatory processVoon, F.C.T.; Lucas, P.W.; Chew, K.L.; Kuke, D.A.
-
Microstructural aspects and modelling of failure in naturally occurring porous compositesVural, M.; Ravichandran, G.
-
It's a maze: the pore structure of bread crumbsWang, S.; Austin, P.; Bell, S.
-
Digital bread crumb: creation and applicationWang, S.; Karrech, A.; Regenauer‐Lieb, K.; Chakrabati‐Bell, S.
-
X‐ray computed tomography‐based modeling of polymeric foams: the effect of finite element model size on the large strain responseWismans, J.G.F.; Govaert, L.E.; Dommelen, J.A.W.
-
Force, rate and work used during incisor penetration on different textural foodsXu, X.; Wright, P.S.; Hector, M.P.; Heath, M.R.; Ferman, A.M.
-
Impact of flavour solvent on biscuit micro‐structure as measured by X‐ray micro‐computed Tomography and the distribution of vanillin and HMF (HPLC)Yang, N.; Fisk, I.; Linforth, R.
-
Cellular structure of bread crumb and its influence on mechanical propertiesZghal, M.C.; Scanlon, M.G.; Sapirstein, H.D.
-
Bakery Products Science and TechnologyZhou, W.; Therdthai, N.; Hui, Y.H.
-
Increasing the number of masticatory cycles is associated with reduced appetite and altered postprandial plasma concentrations of gut hormones, insulin and glucoseZhu, Y.; Hsu, W.H.; Hollis, J.H.
@Phil_Robichaud
@deepthiw
@JoseServera