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

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