Chewiness
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Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak,[1] and chewing gum. Other foods where this is an important part of the experience of eating include springy cheeses[2] and apples.[3]
Chewiness is empirically measured by the metrics of chew count[4] and chew rate.[5]
References
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Further reading
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- Script error: No such module "citation/CS1". Comments on the use of the word "chewiness" by Alina Surmacka Szczesniak, formerly principal scientist, General Foods Technical Center, and founding editor of Journal of Texture Studies.
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