SALIVARY SECRETION IN RESPONSE TO MASTICATION OF CRISP BREAD1

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Abstract
Using a precision sialometer, unilateral parotid saliva was collected from six subjects while they masticated and swallowed pieces and powders from four types of Swedish crisp breads. Significantly more saliva was required for oral manipulation of the powders than for the corresponding pieces, as the greater surface area of the former required more saliva for lubrication in preparation for deglutition. Significant differences were observed in response to the four types of bread, related to both their texture and their taste. Despite wide among‐subject variation in the amount of saliva secreted, there was agreement in all cases on the direction of the response. The results indicate that the measurement of the relation between the amount (and possibly the composition) of saliva secreted and the texture and chemical properties of foods can be quantitated, and merits further investigation.