Effect of presence of gluten and spreads on the oral processing behavior of breads

2021 ◽  
pp. 131615
Author(s):  
Ana Carolina Mosca ◽  
Martina Moretton ◽  
Donato Angelino ◽  
Nicoletta Pellegrini
Keyword(s):  
Oral Processing

Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation

LWT ◽  
2021 ◽  
Vol 138 ◽  
pp. 110641
Author(s):  
Dandan Pu ◽  
Yuyu Zhang ◽  
Baoguo Sun ◽  
Fazheng Ren ◽  
Huiying Zhang ◽  
...  
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Sensory Evaluation ◽  
Instrumental Analysis ◽  
Oral Processing

Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread

2018 ◽  
Vol 79 ◽  
pp. 408-417 ◽  
Author(s):  
Jing Gao ◽  
Shia Lyn Tay ◽  
Audrey Hui-Si Koh ◽  
Weibiao Zhou
Keyword(s):  
Bread Making ◽  
Low Protein ◽  
Oral Processing ◽  
Vacuum Mixing

scholarly journals Oral Processing of Low Water Content Foods - A Development to Hutchings and Lillford's Breakdown Path

2015 ◽  
Vol 46 (3) ◽  
pp. 212-218 ◽  
Author(s):  
David Hawthornthwaite ◽  
Yaneez Ramjan ◽  
Andrew Rosenthal
Keyword(s):  
Water Content ◽  
Oral Processing

Cohesiveness and flowability of particulated solid and semi-solid food systems

2017 ◽  
Vol 8 (10) ◽  
pp. 3647-3653 ◽  
Author(s):  
Aarti B. Tobin ◽  
Peggy Heunemann ◽  
Judith Wemmer ◽  
Jason R. Stokes ◽  
Timothy Nicholson ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Products ◽  
Solid Food ◽  
Oral Processing ◽  
Semi Solid

Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia.

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

2016 ◽  
Vol 87 ◽  
pp. 142-151 ◽  
Author(s):  
S. Jourdren ◽  
A. Saint-Eve ◽  
M. Panouillé ◽  
P. Lejeune ◽  
I. Déléris ◽  
...  
Keyword(s):  
Dynamic Texture ◽  
Oral Processing
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