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]
 | This food-related article is a stub. You can help Wikipedia by expanding it. |
