2023/12/04 by Le Bleis, Fabien, Billy, Ludivine, Saulnier, Luc +1
#0
paper · doi:10.17180/x993-ys65
We have developed two methods to assess the fragmentation and the viscosity of bread during chewing. By applying those to a panel of individuals and fiber-enriched breads with reduced salt content, the state of destructuration of the bolus is determined, and, after measuring its hydration, is modeled, thanks to a coefficient of starch plasticization. The increasing fragmentation promotes saliva absorption by the particles, thereby the agglomeration and cohesion of the bolus. The state of destructuration depends on bread texture, and allows to explain glycemic index decrease when density increases, by a lower accessibility of the starch to digestive enzymes. Furthermore, by following sensory stimulating on real time, we show that salty perception can be balanced by sourdough addition, without modifying consumer acceptance. Finally, the intensity of salty perception may be related to the state of destructuration of the bolus, through the area of contact between the product and the saliva..