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Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action.
Fracturability: The force with which the sample crumbles, cracks or shatters – Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness. Graininess: The degree to which a sample contains small grainy particles; Gumminess: The energy required to disintegrate a semi-solid food to a state ready for swallowing
Crispiness and crunchiness are often used interchangeably, however crispiness tends to be associated with a higher pitched sound, while crunchiness is associated with lower pitched sounds; however, this type of level of heating in cooking generally has a soft tender inside left after heating.
To achieve maximum crunchiness, most of this pre-packed raw krupuk udang must be sun-dried first before being deep-fried at home. To cook krupuk, a wok and plenty of very hot cooking oil is needed. Raw krupuk is quite small, hard, and darker in color than cooked ones. [9]
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Still life Mesa ("Table") with dried figs and other fruits in a bowl by Clara Peeters, 1611. The fig is the edible fruit of Ficus carica, a species of small shrub in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia.
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