Chewiness: Difference between revisions
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'''Chewiness''' is the gustatory sensation of labored [[mastication]] due to sustained, [[Elasticity (physics) | elastic]] resistance from a [[foodstuff]]. Canonically chewy foods include [[caramel]], [[Temperature (meat) | rare]] [[steak]], and such eponymously chewy items as [[chewing gum]] and [[Chewy Granola Bars]]. Chewiness is empirically measured by the metrics of Chew Count and Chew Rate, which are determined using [[Hooke's Law]]. |
'''Chewiness''' is the gustatory sensation of labored [[mastication]] due to sustained, [[Elasticity (physics) | elastic]] resistance from a [[foodstuff]]. Canonically chewy foods include [[caramel]], [[Temperature (meat) | rare]] [[steak]], and such eponymously chewy items as [[chewing gum]] and [[Chewy Granola Bars]]. Chewiness is empirically measured by the metrics of Chew Count and Chew Rate, which are determined using [[Hooke's Law]].{{cn}} |
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==See also== |
==See also== |
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Revision as of 15:44, 3 June 2008
Chewiness is the gustatory sensation of labored mastication due to sustained, elastic resistance from a foodstuff. Canonically chewy foods include caramel, rare steak, and such eponymously chewy items as chewing gum and Chewy Granola Bars. Chewiness is empirically measured by the metrics of Chew Count and Chew Rate, which are determined using Hooke's Law.[citation needed]