Chewiness

Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum.

Chewiness is empirically measured by the metrics of chew count[1] and chew rate.

References

  1. Harrington, G.; Pearson, A.M. (1962). "Chew count as a measure of tenderness of pork loins with various degrees of marbling". Journal of Food Science. 27: 106–110. doi:10.1111/j.1365-2621.1962.tb00067.x.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.