4-487: Crispiness or crispness is one of the most common food texture attributes. Crispiness refers to a hard food that emits a sound upon fracturing. Foods described as crisp tend not to show signs of deformation prior to fracture. Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds; however, this type of level of heating in cooking generally has
8-404: A soft tender inside left after heating. There are a number of techniques to achieve crispiness when cooking. Frying food can make it crispy, such as seen in french fries . A breading coating using flour , egg wash , and bread crumbs will provide a layer of crispiness. Baking and roasting impart crispiness, as well, as noted in the skin of Peking duck , porchetta or pernil . Crispiness
12-405: Is also sometimes referred to as texture . It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology . It is evaluated from initial perception on the palate to first bite , through chewing to swallowing and aftertaste . In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to
16-422: Is lost when food items are heated in the microwave oven as microwaves heat water within the food that then makes the food margins soggy. Food texture Mouthfeel refers to the physical sensations in the mouth caused by food or drink , making it distinct from taste . It is a fundamental sensory attribute which, along with taste and smell , determines the overall flavor of a food item. Mouthfeel
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