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Ingredient
brioche from Brussels, Belgium
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brioche from Brussels, Belgium
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
“cereals such as Prowashonupana barley or fractions of oat bran are particularly high in the soluble fiber beta-glucan, which when taken with a meal increases the viscosity of the meal bolus once it has reached the small intestine, where the absorption of nutrients occurs.”
beta-glucan → increased the viscosity of → meal bolus in the small intestine
“Typical processes include particle reduction, dissolution, hydration, removal of food from oral surface and bolus formation.”
oral processing → includes → particle reduction, dissolution, hydration, removal of food from oral surface and bolus formation
“As mastication progressed, a sensory transition from dry to sticky was accompanied by an increase in “cohesiveness” and decreases in the consistency coefficient, peak force and “adhesiveness.””
biscuit bolus → changes in → rheological properties
“This study found back extrusion to be a suitable method for characterizing biscuit bolus rheology in the later stages of mastication as it is unaffected by bolus dimensions.”
biscuit bolus → characterized by → back extrusion
“At the point of swallow, the boluses were shear thining pastes and sticky dominated perception.”
biscuit bolus → exhibits → shear thinning behavior