Okuzeka
Food Science & Technology vocabulary · Quality Control and Analysis

Texture

Meaning in food science & technology, with examples

/ˈtekstʃər/nounCore term

In food science & technology, texture means: The way a food feels in the hand and mouth, such as hard, soft, crisp, chewy, smooth or creamy, which comes from its physical structure.

In Turkish: tekstür, doku, yapı

How it is used

Assessed by sensory panels and measured with instruments such as a texture analyzer, which records hardness, springiness or crispness. Texture changes are often the first sign of a shelf-life problem: crackers go soft, bread goes stale and ice cream gets icy.

Example sentences

  1. Customers complained that the texture of the new burger was too soft.

  2. We use a texture analyzer to measure the hardness of the cookies after baking.

Common collocations

  • smooth texture
  • crisp texture
  • texture analyzer
  • texture profile
  • change in texture
  • viscosityA measure of how thick a liquid is and how strongly it resists flowing; honey has a high viscosity, while water has a low viscosity.
  • sensory evaluationThe scientific testing of food with the human senses (sight, smell, taste, touch and hearing) by trained panels or by consumers.
  • moisture contentThe amount of water in a food, usually given as a percentage of its weight and measured by drying a sample and weighing the loss.
  • stabilizerA substance that keeps the physical state of a food stable, for example stopping ingredients from separating, settling or forming crystals during storage.
  • freezingLowering the temperature of food until most of its water turns to ice, which stops microbial growth and slows chemical changes for months.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Quality Control and Analysis

Practise with graded reading

Reading at the right level is the fastest way to make new words stick. Pick free English books by level: