Destructuration mechanisms of bread enriched with fibers during mastication

Food Research International

Volumn 80, Issue , 2016, Pages 1-11

  Le Bleis, F ^a,b,c   Chaunier, L ^a   Montigaud, P ^b,d   Della Valle, G ^a  

^a INRA   (France)

^b Food Development   (France)

^c Technopole Quimper Cornouaille   (France)

^d BioFortis   (France)

Author keywords

Bolus; Consistency; Density; Fragmentation; Model; Plasticization

Indexed keywords

DENSITY (SPECIFIC GRAVITY); MASTICATION; MODELS; MOISTURE; PARTICLE SIZE;

APPARENT VISCOSITY; BOLUS; CAPILLARY RHEOMETRY; CONSISTENCY; DIFFERENT DENSITIES; FRAGMENTATION; PHYSIOLOGICAL CHARACTERISTICS; PLASTICIZATION;

FOOD PRODUCTS;

EID: 84949740573     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.008     Document Type: Article

References (41)

1. AFNOR Recueil des normes françaises des céréales et produits céréaliers. NF-V03-705 1982, AFNOR, France.
2. van der Bilt A., Fontijn-Tekamp F.A. Comparison of single and multiple sieve methods for the determination of masticatory performance. Archives of Oral Biology 2004, 49(2):155-160.
3. van der Bilt A., Engelen L., Abbink J.H., Pereira L.J. Effects of adding fluids to solid foods on muscle activity and number of chewing cycles. European Journal of Oral Sciences 2007, 115:198-205.
4. Bongaerts J.H.H., Rossetti D., Stokes J.R. The lubricating properties of human whole saliva. Tribology Letters 2007, 27(3):277-287.
5. Bornhorst G.M., Singh R.P. Kinetics of in vitro bread bolus digestion with varying oral and gastric digestion parameters. Food Biophysics 2013, 8:50-59.
6. Burton P., Lightowler H.J. Influence of bread volume on glycaemic response and satiety. British Journal of Nutrition 2006, 96:877-882.
7. Butterworth P.J., Warren F.J., Ellis P.R. Human α-amylase and starch digestion: an interesting marriage. Starch/Stärke 2011, 63:395-405.
8. Chaunier L., Chiron H., Della Valle G., Rouaud O., Rzigue A., Shehzad A. Assessment of French bread texture by a multi-indentation test. Journal of Food Engineering 2014, 122:92-98.
9. Chen J. Food oral processing-A review. Food Hydrocolloids 2009, 23(1):1-25.
10. Dan H., Kohyama K. Interactive relationship between the mechanical properties of food and the human response during the first bite. Archives of Oral Biology 2007, 52:455-464.
11. Dechezlepretre S., Guilbot A. Salivary secretion and amylase digestion in man during mastication of bread products. Archives des Sciences Physiologiques 1967, 21(3):285-297.
12. Engelen L., Fontijn-Tekamp F.A., van der Bilt A. The influence of product and oral characteristics on swallowing. Archives of Oral Biology 2005, 50(8):739-746.
13. Fontijn-Tekamp F.A., van der Bilt A., Abbink J.H., Bosman F. Swallowing threshold and masticatory performance in dentate adults. Physiology & Behavior 2004, 83(3):431-436.
14. Gao J., Wong J.X., Lim J.C.S., Henry J., Zhou W. Influence of bread structure on human oral processing. Journal of Food Engineering 2015, 167:147-155.
15. Gavião M.B., Engelen L., van der Bilt A. Chewing behavior and salivary secretion. European Journal of Oral Sciences 2004, 112(1):19-24.
16. Hedjazi L., Guessasma S., Yven C., Della Valle G., Salles C. Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereals foods. Food Research International 2013, 54:1455-1462.
17. Hedjazi L., Martin C.L., Guessasma S., Della Valle G., Dendievel R. Experimental investigation and discrete simulation of fragmentation in expanded breakfast cereals. Food Research International 2014, 55:28-36.
18. Hoebler C., Devaux M.F., Karinthi A., Belleville C., Barry J.L. Particle size of solid food after human mastication and in vitro simulation of oral breakdown. International Journal of Food Sciences and Nutrition 2000, 51(5):353-366.
19. Hoebler C., Karinthi A., Devaux M.F., Guillon F., Gallant D.J., Bouchet B., Barry J.L. Physical and chemical transformations of cereal food during oral digestion in human subjects. British Journal of Nutrition 1998, 80:429-436.
20. Hutchings J.B., Lillford P.J. The perception of food texture - The philosophy of the breakdown path. Journal of Texture Studies 1988, 19(2):103-115.
21. Hutchings S.C., Bronlund J.E., Lentle R.G., Foster K.D., Jones J.R., Morgenstern M.P. Variation of bite size with different types of food bars and implications for serving methods in mastication studies. Food Quality and Preference 2009, 20(6):456-460.
22. Jalabert-Malbos M.L., Mishellany-Dutour A., Woda A., Peyron M.A. Particle size distribution in the food bolus after mastication of natural foods. Food Quality and Preference 2007, 18(5):803-812.
23. Le Bleis F., Chaunier L., Chiron H., Della Valle G., Saulnier L. Processing wheat flour dough and French bread enriched with wheat bran. Journal of Cereal Science 2015, 65:167-174.
24. Le Bleis F., Chaunier L., Della Valle G., Panouillé M., Réguerre A.L. Physical assessment of bread destruction during chewing. Food Research International 2013, 50:308-317.
25. Loret C., Walter M., Pineau N., Peyron M.A., Hartmann C., Martin N. Physical and related sensory properties of a swallowable bolus. Physiology & Behavior 2011, 104(5):855-864.
26. de Matos L.F., Pereira S.M., Kaminagakura E., Marques L.S., Pereira C.V., van der Bilt A., Pereira L.J. Relationships of beta-blockers and anxiolytics intake and salivary secretion, masticatory performance and taste perception. Archives of Oral Biology 2010, 55(2):164-169.
27. Müller K., Figueroa C., Martínez C., Medel M., Obreque E., Peña-Neira A., López-Solis R.O. Measurement of saliva volume in the mouth of members of a trained sensory panel using a beetroot (Beta vulgaris) extract. Food Quality and Preference 2010, 21(5):569-574.
28. Neyraud E., Prinz J., Dransfield E. NaCl and sugar release, salivation and taste during mastication of salted chewing gum. Physiology & Behavior 2003, 79(4-5):731-737.
29. Pangborn R.M., Lundgren B. Salivary secretion in response to mastication of crisp bread. Journal of Texture Studies 1977, 8:463-472.
30. Panouillé M., Saint-Eve A., Déléris I., Le Bleis F., Souchon I. Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread. Food Research International 2014, 62:238-246.
31. Pedersen A.M., Bardow A., Jensen S.B., Nauntofte B. Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion. Oral Diseases 2002, 8(3):117-129.
32. Pentikaïnen S., Sozer N., Närväine J., Ylätalo S., Teppola P., Jurvelin J., Poutanen K. Effect of wheat and rye bread structure on mastication process and bolus properties. Food Research International 2014, 66:356-364.
33. Pereira L.J., Gavião M.B., Engelen L., van der Bilt A. Mastication and swallowing: influence of fluid addition to foods. Journal of Applied Oral Science 2007, 15(1):55-60.
34. Peyron M.A., Gierczynski I., Hartmann C., Loret C., Dardevet D., Martin N., Woda A. Role of physical bolus properties as sensory inputs in the trigger of swallowing. PloS One 2011, e21167(6).
35. Pflaum T., Konitzer K., Hofmann T., Koehler P. Influence of texture on the perception of saltiness in wheat bread. Journal of Agricultural and Food Chemistry 2013, 61(45):10649-10658.
36. Pionnier E., Chabanet C., Mioche L., Taylor A.J., Le Quéré J.L., Salles C. 2. In vivo nonvolatile release during eating of a model cheese: Relationships with oral parameters. Journal of Agricultural and Food Chemistry 2004, 52(3):565-571.
37. Poutanen K., Sozer N., Della Valle G. How can technology help to deliver more of grain in cereal foods for a healthy diet?. Journal of Cereal Science 2014, 59:327-336.
38. Saulnier L., Micard V., Della Valle G. Structure du pain et index glycémique. Cahiers de Nutrition & Diététique 2014, 49:61-66.
39. Tournier C., Grass M., Septier C., Bertrand D., Salles C. The impact of mastication, salivation and food bolus formation on salt release during bread consumption. Food & Function 2014, 16:2969-2980.
40. Tournier C., Grass M., Zope D., Salles C., Bertrand D. Characterization of bread breakdown during mastication by image texture analysis. Journal of Food Engineering 2012, 113:615-622.
41. Yven C., Guessasma S., Chaunier L., Della Valle G., Salles C. The role of mechanical properties of brittle airy foods on the masticatory performance. Journal of Food Engineering 2010, 101:85-91.