Chewiness

From Wikipedia, the free encyclopedia

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.

[edit] See Also

• Crispiness
• Elastic modulus

[edit] External Links

• Food and Texture Analysis of Chewiness
• Postmelt Chewiness of Mozzarella Cheese from the Journal of Dairy Science