chewier

Chewier is the comparative form of the adjective chewy. It is used to describe a texture that requires more chewing than another item, and it appears in culinary writing, product labeling, and sensory analysis to contrast textures.

In food science, chewiness is a specific textural attribute that reflects how much chewing a food item demands. It results from a combination of hardness, cohesiveness, and springiness. In texture profile analysis, chewiness can be expressed as hardness × cohesiveness × springiness, and sensory panels may also rate perceived chewiness. The term can apply to solids across a range of foods and is often discussed alongside related attributes such as tenderness, crunch, and firmness.

Several factors influence chewiness. Moisture content and fat distribution affect bite resistance; the structure formed by proteins (such as gluten in bread or collagen in meat) contributes to how the food resists chewing; starch gelatinization and retrogradation play roles in cereals and desserts. Processing methods like drying, smoking, braising, or aging can increase or decrease chewiness, as can particle size and moisture loss during cooking.

Common examples of chewy foods include beef jerky, certain baked goods with strong gluten development (such as crusty bread), well-cooked or braised meats, gummy candies, and al dente pasta. The term is a relative descriptor, signaling that one item is more chewy than another, rather than assigning an absolute score of texture.