ArticleFoods (Basel, Switzerland)2024
Visualization of Moisture Content, Reducing Sugars, and Chewiness in Bread During Oral Processing Based on Hyperspectral Imaging Technology.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Interactions between sweetpotato Pushu 32 and soil factors shape starch accumulation, starch pasting, texture of starch and cooked storage roots, and cooked storage roots' sensory quality.Food chemistry: X · 2026Article
- Advances in Machine Learning and Deep Learning Algorithm-Assisted Hyperspectral Imaging for Food Quality and Safety Assessment.Foods (Basel, Switzerland) · 2026Review
- Ultrasound-Assisted Curdlan Curing Reduces Water Loss of Rabbit Meat: Water Retention Performance, Myofibrillar Protein Structure, and Processing Adaptability.Foods (Basel, Switzerland) · 2026Article
- Advances in Hyperspectral Imaging for Nondestructive Food Quality and Safety Detection.Foods (Basel, Switzerland) · 2026Review
- Effects of Salt-Reducing Alternatives on the Oral Processing Characteristics of Chickpea Nang.Foods (Basel, Switzerland) · 2026Article
- Advances in Hyperspectral Imaging Technology for Grain Quality and Safety Detection: A Review.Foods (Basel, Switzerland) · 2025Review
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Non-Destructive Detection of Pomegranate Blackheart Disease via Near-Infrared Spectroscopy and Soft X-ray Imaging Systems.Foods (Basel, Switzerland) · 2025Article
- Synergistic effects of foliar potassium supplementation with photoperiod on storage tolerance and taste of fresh cut lettuce.Frontiers in plant science · 2025Article
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Authors and funding
6 authors.
Funding
Abstract
This study evaluated the differences in oral processing and texture perception of breads with varying compositions. The research investigated the dynamic changes in moisture content (MC), reducing sugars (RSs), and chewiness of the bolus formed from white bread (B0) and 50% whole-wheat bread (B50) during oral processing. Hyperspectral imaging (HSI) combined with chemometric methods was used to establish quantitative prediction models for MC, RSs, and chewiness, and to create visual distribution maps of these parameters. The results showed that B0 had a higher moisture content and a faster hydration rate than B50 during the initial stages of oral processing, indicating greater hydrophilicity and ease of saliva wetting. Additionally, the uniformity of moisture distribution in the bolus of B0 was higher than that of B50. B50 exhibited significantly lower RSs content and poorer distribution uniformity compared to B0. The primary differences in chewiness between the two types of bread were observed during the early stages of oral processing, with B50 requiring more chewing effort initially. This study demonstrated that HSI technology can effectively monitor and elucidate the compositional changes in food particles during oral processing, providing new insights into bread texture perception and offering a scientific basis for improving bread processing and texture.
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Registered trials
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