The structure of extruded pea flour can affect chewing performances. Our objective was to relate the bolus properties (fragmentation, moisture content and viscosity) of chewed extruded pea snacks to their structure. In order to have control over oral physiological parameters, we opted for an in vitro approach using a chewing simulator, the variables of which were the flow rate of artificial salivary fluid and chewing time. The structure of the extruded pea snacks was characterized by its density and protein solubility in dithioerythritol (DTE), which reflected the amount of protein aggregates cross-linked by disulphide bonds. The particle size distribution and median width (D₅₀) of the bolus fragments were determined by imaging technique. Bolus viscosity and saliva uptake (ΔWC) were respectively determined by capillary rheometry and gravimetric method. Extruded snacks were persistently reduced to small particles (~ 2 mm) during chewing process following a unique curve of D₅₀ = f (chewing time) fitted by a power function. ΔWC evolution during chewing process was expressed as a function of the structure index, defined as the product of the snacks’ relative density by protein solubility in DTE. The boluses’ viscosity exhibited a shear thinning behaviour the consistency index of which was negatively correlated to the saliva uptake (ΔWC) through a plasticization coefficient (α). α values (< 2) were much smaller than those reported for cereal products (15–30) and depended on protein solubility in DTE.

豌豆粉的结构会影响咀嚼性能。我们的目标是将咀嚼的挤出豌豆零食的团购性质（碎片，水分含量和粘度）与它们的结构相关联。为了控制口腔生理参数，我们选择了一种使用咀嚼模拟器的体外方法，其变量是人工唾液的流量和咀嚼时间。豌豆膨化小吃的结构以其密度和蛋白质在二硫赤藓糖醇（DTE）中的溶解度为特征，这反映了通过二硫键交联的蛋白质聚集体的数量。通过成像技术确定大丸剂碎片的粒度分布和中值宽度（D ₅₀）。团粘度和唾液摄取（ΔWC用毛细管流变法和重量法分别测定。在咀嚼过程中，挤压后的零食会按照幂函数拟合的唯一曲线D ₅₀  = f（咀嚼时间）持续减少为小颗粒（〜2 mm）。咀嚼过程中的ΔWC演变表示为结构指数的函数，结构指数定义为零食相对密度乘以蛋白质在DTE中的溶解度的乘积。团块的粘度表现出剪切稀化行为，其稠度指数通过增塑系数（α）与唾液吸收（ΔWC）负相关。α 值（<2）远小于谷物产品的报告值（15–30），并且取决于蛋白质在DTE中的溶解度。