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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. |
'''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 of course determined using [[Hooke's Law]]. |
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==See Also== |
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*[[Crispiness]] |
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*[[Elastic modulus]] |
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==External Links== |
==External Links== |
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*[http://www.chatillon.com/Our%20Markets/Food%20&%20texture%20analysis/foodmeas_chewiness.html Food and Texture Analysis of Chewiness] |
*[http://www.chatillon.com/Our%20Markets/Food%20&%20texture%20analysis/foodmeas_chewiness.html Food and Texture Analysis of Chewiness] |
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*[http://jds.fass.org/cgi/content/abstract/82/11/2274 Postmelt Chewiness of Mozzarella Cheese from the Journal of Dairy Science] |
*[http://jds.fass.org/cgi/content/abstract/82/11/2274 Postmelt Chewiness of Mozzarella Cheese from the Journal of Dairy Science] |
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[[Category:Gustatory system]] |
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[[Category:Gustation]] |
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Revision as of 01:12, 11 February 2007
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 of course determined using Hooke's Law.