Physical assessment of bread destructuration during chewing

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• 作者：F. Le Bleis^a ; ^b ; L. Chaunier^a ; G. Della Valle^a ; ^{dellaval@nantes.inra.fr} ; M. Panouill&eacute ; ^c ; ^d ; A.L. R&eacute ; guerre^a
• 关键词：Bread ; Mastication ; Capillary rheometry ; Hydration ; Image analysis ; Particle size
• 刊名：Food Research International
• 出版年：2013
• 出版时间：January, 2013
• 年：2013
• 卷：50
• 期：1
• 页码：308-317
• 全文大小：896 K

文摘

This work consisted in characterizing the physical properties of bread bolus by its rheological behavior, moisture content and particle size. Two breads of different texture were chewed for different durations by a healthy subject, until swallowing. An apparent viscosity of the bolus was determined by capillary rheometry, whereas its viscoelastic behavior was determined by an oscillatory test on a rheometer equipped with a vane geometry. An imaging method was set up in order to determine the distribution of bread particle size after chewing. For both breads, the apparent viscosity of bread boluses followed a power law with a consistency index decreasing with chewing time; this consistency index reached similar values for the two breads before deglutition, about 10 times lower than bread initial consistency; same trend was obtained for viscoelastic moduli. Meanwhile, the moisture content increased significantly, and mastication reduced the bread into an increasing number of small particles. The results suggested that plasticization of bread by water from saliva had more effect on the rheological behavior of the bolus than its fragmentation.