During consumption, complex oral processing occurs to progressively transform a solid food into a bolus, ready to be swallowed. Bolus formation is an important step, not only because it prepares food product for digestion, but also because it contributes to sensory perception. A better understanding of involved mechanisms can be interesting to improve food formulation in regards with nutritional recommendations and sensory expectations. The aim of this study was to understand bread bolus formation in relation with breadstructure and composition and to relate it with the dynamics of texture and salt perceptions. Sensory properties, bolus hydration and rheological properties and in vivo salt release were quantified. Results showed that panellists exhibited different masticatory and hydration behaviours, regarding both the kinetics of bolus formation and bolus final properties. Despite these inter-individual differences, the different dynamic sensory profiles of breads can be explained by their structure and composition and their bolus evolution.

Relationships between product structure, kinetics of bolus formation and dynamics of perceptions during bread consumption

245th National Meeting (2013)

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