In vitro acid production from starch and sucrose in saliva
Abstract:
There was a wide range in the amounts of acid given by the assorted starch foods that were tested. In descending order, the amounts of acid formed were: boiled potato (2.50 +/- 0.10), "special wheat" bread (2.24 +/- 0.68), English muffin (2.19 +/- 0.00), raw potato (2.13 +/- 0.03), yellow cake (2.02 +/- 0.08), plain wheat flour (1.83 +/- 0.03), phosphate-enriched wheat flour (1.83 +/- 0.03), bagel (1.67 +/- 0.05), soft white bread (1.39 +/- 0.05), Italian bread (1.35 +/- 0.08), and pumpernickel bread (1.26 +/- 0.03).
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