Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

Abstract This study evaluated the impact of different gluten-free bread's inner structure on oral processing and texture perception. Four rice-based breads were prepared varying water hydration (H: 85 or 100 g water/100 g flour) fermentation time (F: 30 75 min). Mechanical properties breads, bolus (after three chews at swallowing point), subject's chewing activities, perceived sensations using Temporal Dominance Sensations measured. Long (H100F75 H85F75) had bigger air cells, less density, than short (H100F30 H85F30). High harder, chewier, cohesive, resilient. Bolus from H100F75 H85F75 was moister, softer, dense, generated smaller particles H100F30 H85F30 bolus, which more consistent adhesive. Before swallowing, required saliva, time, swallows. At beginning mastication, compact, whereas long fermentation, aerated. Independently formulation, all sticky. Thus, by breadmaking conditions like can be modified to improve its sensations, elicited during consumption.