Melt-in-mouth Textures of Baked Flour Products and Their Compression Deformations between The Tongue and Palate

Abstract

Tongue and maxillary palatal models were used to investigate melt-in-mouth textures of baked flour products. Heat moisture treated flour and the compression area of food bolus between tongue and maxillary palate were varied. We found that the food bolus compression area was correlated, not with melt-in-mouth texture, but with food bolus cohesiveness during chewing. We conclude that the food bolus compression area is related to food bolus cohesiveness.