Chewiness: Difference between revisions
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'''Chewiness''' is the gustatory sensation of labored [[mastication]] due to sustained, [[Elasticity (physics)| |
'''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]], [[Charleston Chew]], and [[Chewy Granola Bars]]. Chewiness is empirically measured by the metrics of Chew Count and Chew Rate.{{Citation needed|date=July 2009}} |
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==External links== |
==External links== |
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Revision as of 16:28, 10 July 2009
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, Charleston Chew, and Chewy Granola Bars. Chewiness is empirically measured by the metrics of Chew Count and Chew Rate.[citation needed]
External links
- Food and Texture Analysis of Chewiness
- Postmelt Chewiness of Mozzarella Cheese from the Journal of Dairy Science
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