Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on...

Area of Science:

• Food Science
• Sensory Science
• Biotechnology

Background:

• Oral processing significantly influences food texture perception.
• Understanding dynamic changes in food composition during mastication is crucial for predicting sensory attributes.
• Bread composition affects its physical and chemical transformations in the mouth.

Purpose of the Study:

• To compare the oral processing behavior of white bread (B0) and 50% whole-wheat bread (B50).
• To investigate dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness during bolus formation.
• To evaluate the utility of hyperspectral imaging (HSI) in monitoring these changes.

Main Methods:

• Comparative analysis of white bread (B0) and 50% whole-wheat bread (B50).
• In-situ monitoring of oral processing using hyperspectral imaging (HSI).
• Application of chemometric methods for quantitative prediction of MC, RSs, and chewiness.

Main Results:

• White bread (B0) exhibited higher initial moisture content and faster hydration rates compared to B50.
• Bolus moisture distribution was more uniform in B0 than in B50.
• B50 showed significantly lower reducing sugars (RSs) content and poorer distribution uniformity.
• Chewiness differences were most pronounced in early oral processing stages, with B50 requiring more initial effort.

Conclusions:

• HSI effectively monitors compositional changes during oral processing.
• Bread composition significantly impacts hydration, RSs distribution, and initial chewiness.
• Findings provide a scientific basis for optimizing bread processing and texture based on composition.