Reducing sodium intake in Western diet is advised for reducing hypertension and risk of developing cardiovascular disease. Sodium is mainly consumed via processed foods and among them breads are one of the most important sources of salt [1]. The present study investigated the changes in mastication and salivation for bread samples with different composition and texture, their respective contribution to food bolus formation, and the impact on salt release. The study set-up included five subjects presenting different chewing efficiency and four different breads from different composition and structure (two French baguettes (bakery (BB) and supermarket (BS)), a toast bread (TB) and a German rye bread (RB)). Samples were chewed for 10, 20, 30 chewing cycles (C10, C20 and C30) and just before swallowing (SW, corresponding to the natural consumption habits). Chewing behavior was determined using surface electromyography and salivation was quantified from the water contents of the collected boluses. The kinetic of bread degradation during food bolus formation was characterized using images texture analysis. Images from collected boluses were analyzed using the Grey level co-occurrence matrix (GLCM) method. The textural feature contrast was selected as markers of food degradation [2]. The kinetic of salt release was determined at the same chewing periods. Saliva was collected by spitting and analyzed by high-performance liquid chromatography. Mastication and salivation varied both between products and between subjects. The chewing activity and number of chewing cycles necessary for preparing a swallowable bolus (SW) were the highest for the baguettes. Products also induced different bolus lubrication: water content of boluses was the highest for the bakery baguette and the lowest for the toast bread. These data showed an adaptation in chewing behavior as function of bread characteristics (humidity, proportion crust/crumb, density of the crumb and textural properties of the crust). Along the chewing sequence, bread boluses gradually gained in homogeneity (inducing a decrease in contrast). As a consequence of the different chewing behaviors previously described, the rate of food bolus formation varied both between breads and between subjects. After 20 to 30 chewing cycles TB and RB boluses presented homogeneity close to those of swallowable boluses, whereas the swallowing threshold for the baguettes was still not achieved after C30. The analysis of contrast also revealed specific patterns of food degradation between subjects, which could be explained by their mastication behaviour and chewing efficiency. The observed differences in bread oral processing significantly impacted the kinetic of salt release in the mouth. Salt release was predicted by both saliva produced and bolus homogeneity. All together theses experiments showed that mechanisms of mastication and salivation are adapted to the nature of the food. They highly vary among subjects and specific profiles of bread degradation were observed. These profiles clearly impact the quantity of salt release in the mouth.