New findings from the RESTRUCTURE project, published in Food & Function, show that the eating rate of bread can be predicted based on its sensory texture attributes and physical properties.
Results showed that bread slices were consumed the slowest, followed by hard buns, while soft buns were consumed the fastest, with eating rates differing by up to 40%. Two mathematical models were developed: one based on participants’ texture ratings and the other on physical properties (such as shape and instrumentally measured texture). Both models could estimate eating rate, but the model based on physical properties performed slightly better.
These insights could help in designing breads that encourage slower eating, potentially reducing overeating.
DOI: https://doi.org/10.1039/D4FO04297B