FOP2014 conference covered various aspects of food oral processing: food structure, breakdown and sensory perception, design of food structure for specific consumer groups, food oral processing and regulation of food intake and modelling of oral processing. FOP2014 was held 29 June – 2 July in Wageningen, in the Netherlands. It was the 3rd conference in the series gathering around 150 attendees representing industry and research institutes from Europe, Asia, North America and Australia. VTT's research scientist Saara Pentikäinen gave a presentation Wheat and rye bread structure in relation to mastication and early phase digestion. Micro- and macrostructural differences of rye and wheat bread and the mastication process and early phase starch hydrolysis rate of these breads were presented. The presentation can be downloaded from the link below.
Pentikäinen et al 2014_Wheat and rye bread structure in relation to mastication and early phase digestion
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