Mastication of crisp bread: Role of bread texture and structure on texture perception

Texture and structure of breads have been related to oral processing (FOP) performance sensory perceptions, but moisture content might play a significant role. To evaluate the real impact texture structure, eliminating possible role content, different toasted were investigated. Four commercial sliced (white bread -WHB-, whole wheat -WWB-, non-added sugar -NSU-, salt -NSA-) with similar ingredients selected. instrumentally evaluated, besides FOP (total chewing time, number chews until swallowing, frequency, mouthful) bolus properties (moisture, saliva ratio, hardness, adhesiveness, cohesiveness). Toasted showed differences in cutting strength, porosity, panelists did not discriminate among them. results indicated that harder samples (NSU) required longer mastication chews, open crumb structures (WWB, WHB) higher cell areas less mastication. Also, characteristics affected by types, lower hardness (WHB) produced more cohesive bolus. Having allowed eliminate influence on perception, mouthful water incorporation during