Crunchiness: Incisor Blade or Multiple Puncture Probe
Batter produces a crisp, golden, flavourful crust. The primary factor in sensory acceptance of batter is crispness, a property manifested as a tendency to yield suddenly with a characteristic sound when subjected to an applied force. Consequently, when crisp products such as battered chicken are tested using a Texture Analyser, their force-time curves display characteristic peaks and drops in force ranging from large and few peaks for a very crunchy product to small and many for a product with more delicate crispness. Wherever the product’s crispness lies within this range, the force-time curve is jagged with multiple peaks when tested in bulk.
