The Characteristics Of Steamed Bun Food Bolus During Chewing And The Establishment For Swallowing Prediction Model

Steamed bun is a traditional Chinese pastry made of wheat flour by fermentation and steaming.It symbolizes prosperity and is one of the staple food in China and one of the basic components of the world diet.Steamed bun is rich in carbohydrates.Compared with market bread,steamed bread is not baked at high temperature,lysine remains intact,and the moisture content of steamed bread is much higher than that of bread,with sufficient gelation and almost no large starch particles,so steamed bun is easier to be digested and absorbed.As people pay more attention to the concept of healthy life,famous experts and scholars at home and abroad have been exploring and understanding food texture and oral chemistry.Understanding the characteristics of food clumps formed in the process of chewing steamed buns can add necessary scientific theories to the design of certain foods suitable for the special needs of the world and improve safety.The research contents of this paper include the following aspects:Firstly,five kinds of steamed bun were prepared,including white steamed bun,buckwheat steamed bun?add 10%or 20%buckwheat flour?and corn steamed bun?add 10%or 20%corn flour?,to determine the optimal reheating process parameters,to ensure the stable quality of steamed bread,to avoid the impact of non-experimental factors,and to save energy and avoid resource waste.The reheating parameters of the five kinds of steamed buns are water volume 2.00L,power 1400.00w and time11.00min.Secondly,the chewing characteristics of food bolus during the oral processing of the structure of steamed buns were studied.The saliva intake,texture characteristics and image texture characteristics of food bolus were examined by scanning electron microscopy?SEM?.The results showed that in oral chewing,adding buckwheat flour and corn flour to the steamed buns generally required higher saliva than that of white steamed buns,and the saliva intake rate of white steamed buns was 30.0%,the steamed bun with 10%corn flour was 35.03%,the steamed bun with 20%corn flour was 36.0%,the steamed bun with 10%buckwheat flour was 38.36%,the steamed bun with 20%buckwheat flour was 36.8%.When it came to swallowing,the food bolus of the five kinds of steamed bread all had a smooth surface with more uniform texture and less change in gray scale,which was shlighter than the texture images of other chewing stages.However,the number of chewing times required for the buckwheat steamed bun and the steamed bun with 20%corn flour to reach swallowing was significantly more than that of the white steamed bun and the steamed bun with 10%corn flour.With the increase of chewing times,the hardness,adhesion and chewability of the five kinds of steamed buns decreased.Scanning electron microscopy?SEM?observed that the voids of the food mass became larger and larger,the smooth areas became more and more,and the wall adjacent to the voids became thicker.Elemental analysis showed that the content of chloride ion in food bolus was also higher.The content of fast-digestible starch decreased and resistant starch increased.Finally,the basic characteristics of the above steamed bun food bolus,six texture parameters,six image extraction feature values and other 12 indicators,to achieve the goal of swallowing,to build a PCA-BP neural network food bolus swallowing model,model goodness of fit R=0.99981 and the training error is 10^-4.In the process of this study,by studying the mouth chewing food bolus characteristics,build a food bolus on steamed bread may be swallowing forecasting model not only has enriched the research direction of chewing food types,also for special groups to improve security,swallowing and for optimizing the design process of chewing food robot provide some theoretical basis.