Influence of sugar content in soft bread on pH of human dental plaque.
Quantitative determination of monosaccharides, disaccharides and sorbitol by use of gas-liquid chromatography (GLC) was performed on thirty-three samples of different commercial soft bread. Maltose was found in all the bread samples. Fructose and glucose were found only in samples of sweetened bread. Sucrose was detected in 5 samples, lactose in 2, and sorbitol in 2. Up to 20 per cent of the fresh bread weight was found to be low-molecular weight carbohydrates. Plaque pH-changes were studied in 18 persons following a 30-second month rinse with each of 3 solutions: (1) 50% sucrose, (2) water extract of sweetened bread, and (3) water extract of unsweetened bread. Mouth rinsing with the extract of sweetened wheat bread (sucrose 7.7 per cent of the dough weight) caused pH-decreases in plaque which were significantly more pronounced than those induced by the water extract of unsweetened wheat bread.
Influence of sugar content in soft bread on pH of human dental plaque. Quantitative determination of monosaccharides, disaccharides and sorbitol by use of gas-liquid chromatography (GLC) was performed on thirty-three samples of different commercial soft bread. Maltose was found in all the bread samples. Fructose and glucose were found only in samples of sweetened bread. Sucrose was detected in 5 samples, lactose in 2, and sorbitol in 2. Up to 20 per cent of the fresh bread weight was found to be low-molecular weight carbohydrates. Plaque pH-changes were studied in 18 persons following a 30-second month rinse with each of 3 solutions: (1) 50% sucrose, (2) water extract of sweetened bread, and (3) water extract of unsweetened bread. Mouth rinsing with the extract of sweetened wheat bread (sucrose 7.7 per cent of the dough weight) caused pH-decreases in plaque which were significantly more pronounced than those induced by the water extract of unsweetened wheat bread.