Bread breakdown pathways during mastication: impact of wheat bran fortification

Area of Science:

• Food Science
• Nutritional Science
• Biomaterials Science

Background:

• Understanding food breakdown during mastication is crucial for digestion and nutrient absorption.
• Wheat bran fortification is a common strategy to enhance the nutritional value of bread.

Purpose of the Study:

• To investigate the impact of wheat bran fortification on the mastication process of bread.
• To characterize the changes in bolus properties during mastication of white wheat bread (WB) and bran-fortified wheat bread (BB).

Main Methods:

• Eighteen panellists consumed WB and BB.
• Bolus was collected at four mastication stages.
• Bolus properties including hydration, particle size, and texture were analyzed.

Main Results:

• Bran-fortified bread (BB) produced smaller particles and had a slightly shorter chewing time compared to white bread (WB).
• Bolus heterogeneity analysis revealed distinct disintegration pathways: BB showed monotonous particle size reduction, while WB exhibited a combination of disintegration and agglomeration.
• No significant difference in swallowable bolus moisture was observed between the two bread types.

Conclusions:

• Bran fortification significantly alters bread disintegration and bolus formation pathways during mastication.
• These findings provide guidelines for developing fortified foods with targeted health benefits.