* 市售无麸质面包在机械性能和口腔行为方面有所不同。
* 低硬度和高弹性的面包被认为是柔软和有弹性。
* 易碎和沙质的感觉与面团中的小颗粒有关。
* 唾液吸收量低导致面包出现紧实感。
* 糊状感和黏性感与面团的粘性和黏性有关。
消费者对无麸质产品的需求与日俱增，其中质地是一个关键方面。该研究的目的是研究无麸质面包的在食用过程中与感觉动态有关的食物团特性。
在这项研究中，西班牙农业化学与食品技术研究所（IATA-CSIC）的P. Puerta、L. Laguna、B. Villegas等人分析了5 种市面上出售的无麸质面包和两种普通面包的质地、面包屑结构和水分含量。测定了3 次咀嚼后面包团的粒径、吞咽点的团块特性和口腔活动。采用感觉的时间优势评价方法（temporal dominance of sensations，TDS），对面包食用过程中的质感动力学进行了评价。
无麸质面包的质地和结构特性各不相同，其中一些接近普通面包（面包屑有更多更小的细胞，显示出低硬度和高弹性），导致不同的口腔内分解和TDS模式。刚开始时，较硬且低弹性值的面包会产生以硬为主导的感觉，相反，低硬度和高弹性值的面包会感觉柔软而有弹性。面包碎成大量的小颗粒，会产生易碎和沙质的感觉，这是具有大气泡尺寸的无麸质面包的特点。面包成形过程中，唾液吸收量低的面包会出现紧实感，而糊状感和黏性感则与面团的粘性和黏性有关。
无麸质面包不仅具有结构和力学性能，而且其在破碎和成团方面的口腔行为也能充分解释无麸质面包质感的动态变化。
Oral processing and dynamics of texture perception in commercial gluten-free breads
P.Puerta，L.Laguna，B.Villegas，A.Rizo，S.Fiszman，A.Tarrega
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino, 7, Paterna, Valencia, Spain
Abstract：
There is an increasing demand for gluten-free products, with the texture being a critical aspect. The aim of this work was to study the food bolus properties of gluten-free breads in relation to the dynamics of sensations perceived during its consumption. In this study, five-commercial gluten-free breads and two regular breads were analysed for their texture, crumb structure, and moisture content. Bread bolus particle size after three chews, bolus characteristics at the swallowing point, and oral activity were determined. The dynamics of textural sensations during bread consumption was evaluated using the temporal dominance of sensations (TDS) technique. Texture and structure properties vary among gluten-free breads being some of them close to regular breads (crumb with more and smaller cells that shows low hardness and high springiness) that lead to different in-mouth breakdown and TDS patterns. At the beginning, harder breads with low springiness values resulted in hard dominant sensations, in contrast, breads with low hardness and high springiness values were perceived soft and spongy. Breads that fragmented into a greater number of small size particles created crumbly and sandy sensations, characteristic of gluten-free breads with large air cell sizes. Compact sensation appeared in breads with low saliva uptake during bolus formation, while pasty and sticky sensations were related to a cohesive and adhesive bolus, respectively. Not only structure and mechanical properties, but also its oral behaviour in terms of fragmentation and bolus formation can fully explain the dynamics of texture perception of gluten-free breads.
