Get a Feel for Texture

The most important physical properties of food quality are probably those related to consumer perception. Freshness of bread is commonly evaluated by lightly squeezing the loaf on the shelf. Its density is evaluated by feeling its weight, which implies something about chewiness. When shopping we commonly evaluate our potential purchases by their physical properties while handling them. Feel and appearance affect our initial purchasing decision; so it is imperative that manufactured products be produced with acceptable values for these physical properties. These values can be measured to quantify what consumers find acceptable in the food product.