There’s an entire industry dedicated to making foods
crispy. Ever wondered why we are so drawn to the snap of a potato chip
or the crackle of fried chicken – it’s down to biology, psychology and
an incredible amount of engineering.
Crispness is a critical
attribute of quality for crispy products, which can be evaluated through
both instrumental and sensory analysis. Here is a round-up of the type
of research that is going on around the world into this amazing
textural feature.
