masszaérzet
Masszaérzet, a Hungarian term meaning "dough/paste feel," refers to the perceived textural quality of a dough, batter, or paste as it is handled and consumed. It combines sensory impressions with underlying rheological properties, including elasticity, extensibility, cohesiveness, stickiness, and smoothness. In practice, masszaérzet describes how the mass behaves in the hand during mixing and kneading, as well as its behavior when tasted or chewed.
The concept is used in culinary science, baking, pastry, and pasta making to characterize and control product
Assessing masszaérzet can be sensory, relying on trained tasters to describe stickiness, tackiness, elasticity, and mouthfeel.
Relevance and applications include optimizing dough handling, fermentation behavior, crumb structure, and final mouthfeel for products