Destructuration mechanisms of bread enriched with fibers during mastication
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- 作者：F. Le Bleisa ; b ; 1 ; L. Chauniera ; P. Montigaudb ; 2 ; G. Della Vallea ; guy.della-valle@nantes.inra.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Bolus ; Consistency ; Density ; Fragmentation ; Model ; Plasticization
- 刊名：Food Research International
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：80
- 期：Complete
- 页码：1-11
- 全文大小：1490 K
文摘
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The decrease of the median size of bread bolus particles depends only on chewing time.
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Bolus hydration by saliva governs consistency decrease through starch plasticization.
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Bolus moisture can be predicted by salivary flow, chewing time and particle size.
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Amylase activity does not contribute directly to bread oral destructuration.
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A simple model could predict bread destructuration defined by bolus consistency.