"Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste."
Understanding the texture and mouthfeel of ingredients, such as the difference between a crunchy vegetable and a soft one, and how this affects the overall dish.
Types of Texture: The different types of texture in food, such as crispy, crunchy, smooth, creamy, sticky, and gooey. Understanding the properties of each type can help in creating recipes.
Food Structure: The structure of foods and how they affect texture, such as the shape, size, and arrangement of particles. An understanding of how changes in food structure can affect texture is helpful when designing recipes.
Ingredients: The various ingredients used in cooking and how they contribute to texture, such as flour, sugar, fats, leavening agents, and others. Understanding the role of each ingredient can help in developing recipes with the desired texture.
Emulsifiers: Emulsifiers are ingredients that help to blend oil and water-based ingredients, which can contribute to the texture of food. Some common emulsifiers include lecithin, mono and diglycerides, and egg yolks.
Stabilizers: Stabilizers are ingredients that help maintain the texture of food by preventing separation or collapse of the recipe. Some common stabilizers include gelatin, pectin, and carrageenan.
Thickeners: Thickeners are ingredients that add viscosity to recipes and can contribute to a thicker, creamier texture. Some common thickeners include cornstarch, arrowroot, and flour.
Flavor Enhancers: Flavor enhancers can impact the texture of food by adding a flavor profile that complements the texture, such as salty or sweet. Some common flavor enhancers include soy sauce, Worcestershire sauce, and honey.
Processing Techniques: Processing techniques used in cooking also impact texture, such as methods like roasting, grilling, sautéing, and steaming. Understanding which methods produce the desired texture can help in selecting the best method for a recipe.
Temperature Control: Temperature control is another factor that affects the texture of food. Optimal temperature ranges vary depending on the recipe, but some common techniques include chilling, freezing, and refrigeration to maintain the texture.
pH Control: PH control is a technique used by chefs to manipulate the acidity or alkalinity of food, which in turn can affect texture. Some common pH control techniques include using vinegar, lemon juice, and baking soda.
Crispy: A hard and brittle texture that is achieved through frying, baking or toasting. Examples include crisps, crackers, and fried chicken.
Chewy: A firm and slightly elastic texture that requires prolonged chewing. Examples of chewy foods include bagels, licorice, and beef jerky.
Flaky: A light and crumbly texture that flake apart easily. Examples include croissants, puff pastry, and pie crusts.
Creamy: A smooth and silky texture that melts in the mouth. Examples include ice cream, custard, and mashed potatoes.
Crunchy: A hard and loud texture that is created by biting or crushing the food. Examples include popcorn, nuts, and granola.
Gooey: A sticky and gluey texture that is soft and smooth in the mouth. Examples include caramel, cheese, and marshmallows.
Grainy: A coarse and rough texture that feels like small grains. Examples include rice, quinoa, and couscous.
Silky: A soft and smooth texture that is pleasing to the touch. Examples of silky foods include yogurt, tofu, and avocado.
Spongy: A light and fluffy texture that has air pockets throughout the food. Examples include sponge cake, bread, and certain types of tofu.
Stringy: A fibrous texture that has long, thin strands. Examples include mozzarella cheese, spaghetti, and cooked chicken breast.
"It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item."
"Mouthfeel 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."
"Research indicates texture and mouthfeel can also influence satiety, with the effect of viscosity most significant."
"It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste."
"Mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth."
"Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities."
"Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste."
"Mouthfeel, along with taste and smell, determines the overall flavor of a food item."
"It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste."
"Research indicates texture and mouthfeel can also influence satiety, with the effect of viscosity most significant."
"Mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth."
"It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology."
"Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste."
"Mouthfeel is also sometimes referred to as texture."
"It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item."
"Research indicates texture and mouthfeel can also influence satiety, with the effect of viscosity most significant."
"It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste."
"Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities."