In vitro acid production from starch and sucrose in saliva.
There was a wide range in the amounts of acid given by the assorted starch foods that were tested. In descending order, the amounts of acid formed were: boiled potato (2.50 +/- 0.10), "special wheat" bread (2.24 +/- 0.68), English muffin (2.19 +/- 0.00), raw potato (2.13 +/- 0.03), yellow cake (2.02 +/- 0.08), plain wheat flour (1.83 +/- 0.03), phosphate-enriched wheat flour (1.83 +/- 0.03), bagel (1.67 +/- 0.05), soft white bread (1.39 +/- 0.05), Italian bread (1.35 +/- 0.08), and pumpernickel bread (1.26 +/- 0.03).
Eastman Dental Center, Department of Oral Biology, Rochester, NY 14620.
C L
CL
Renz
B G
BG
Bibby
D000143:Acids / Q000378:metabolism; D001939:Bread; D005285:Fermentation; D005433:Flour; D006801:Humans; D006863:Hydrogen-Ion Concentration; D012463:Saliva / Q000378:metabolism*; D011198:Solanum tuberosum; D013213:Starch / Q000378:metabolism*; D013395:Sucrose / Q000378:metabolism*; D013997:Time Factors; D014908:Triticum
D000143:Acids; D013395:Sucrose; D013213:Starch