Manipulating eating rate (ER) by food properties may enhance or reduce food intake. Within composite foods, such as bread with condiments, the shape of carrier food and the use of condiments are known to influence ER. However, not much is known about their quantitative impacts and interactions. This study investigates the effect of bread slice thickness and addition of condiment on oral processing (ER, chews per g, bite size). In a full factorial design, 30 participants (BMI 21.6 ± 2.0 kg m⁻², 23.3 ± 2.1 year) consumed two types of bread (wholewheat (WB); and sourdough (SB)), in three different slice thicknesses (1, 2, 4 cm), with three conditions of margarine addition (0, 2, 4 g per slice of 28 cm²). The results showed that addition of margarine in both breads led to ∼50% higher ER in a non-linear fashion mainly via less chews per g (all P < 0.001). Increasing bread slice thickness in both breads, resulted in ∼15% higher ER, mainly via larger bite sizes (all P < 0.001). The addition of margarine reduced or overruled the effect of slice thickness on all oral processing characteristics (interaction margarine × slice thickness, all P < 0.01). Perceived sensory dryness showed a strong negative correlation with ER. In conclusion, this study highlighted the importance of bread slice thickness, amount of a condiment, and their interactions in controlling ER. Lubrication of the dry crumbs was a main mechanism in controlling ER in this study. These insights can help the design of products with lower ER.

中文翻译：

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涂得很厚吗？调味品添加量和切片厚度对面包食用率的相对影响

通过食物特性控制进食率（ER）可能会增加或减少食物摄入量。在复合食品中，例如带有调味品的面包，载体食品的形状和调味品的使用已知会影响 ER。然而，人们对它们的定量影响和相互作用知之甚少。本研究调查了面包片厚度和调味品添加对口腔加工（ER、每克咀嚼量、一口大小）的影响。在全因子设计中，30 名参与者（BMI 21.6 ± 2.0 kg m ⁻²，23.3 ± 2.1 年）食用两种类型的面包（全麦 (WB) 和酵母 (SB)），三种不同的切片厚度（1、2 ，4 cm），具有三种人造黄油添加条件（每片28 cm ² 0、2、4 g ）。结果表明，在两种面包中添加人造黄油都会导致 ER 以非线性方式提高约 50%，主要是通过减少每克咀嚼次数（所有P < 0.001）。增加两种面包的面包片厚度，导致 ER 增加约 15%，主要是通过更大的一口大小（所有P < 0.001）。人造黄油的添加降低或消除了切片厚度对所有口腔加工特性的影响（人造黄油×切片厚度的相互作用，所有P < 0.01）。感知的感觉干燥与 ER 呈很强的负相关。总之，本研究强调了面包片厚度、调味品用量及其相互作用在控制 ER 方面的重要性。在本研究中，干面包屑的润滑是控制 ER 的主要机制。这些见解可以帮助设计具有较低 ER 的产品。