gumminess

简明释义

英[ˈɡʌmɪnɪs]美[ˈɡʌmɪnɪs]

n. 黏性；树胶质

英英释义

单词用法

同义词

反义词

例句

1.The gross rubber has a high plasticity and fluidity and gumminess of composition is increased.

其具有较高的塑性及流动性并使胶料粘性增加。

2.The gross rubber has a high plasticity and fluidity and gumminess of composition is increased.

其具有较高的塑性及流动性并使胶料粘性增加。

3.The chewing gum lost its gumminess after being left out for too long.

口香糖放置太久后失去了黏性。

4.The gumminess of the dough made it difficult to work with.

面团的黏性使得操作变得困难。

5.I prefer my candies to have a certain gumminess that makes them chewy.

我喜欢我的糖果有一种黏性，让它们更有嚼劲。

6.The gumminess of the paint helped it adhere better to the surface.

油漆的黏性使其更好地附着在表面上。

7.After cooking, the pasta had a nice gumminess that made it tasty.

煮熟后，意大利面的黏性让它更加美味。

作文

In the world of culinary arts, texture plays a crucial role in determining the overall experience of a dish. One particular texture that often garners mixed reactions is that of gumminess. This term refers to a sticky, chewy quality that can be found in various foods, ranging from certain types of candies to overcooked pasta. While some people may enjoy the gumminess of a well-made mochi or the chewy texture of bubble tea pearls, others might find it unappealing, especially when it comes to improperly cooked rice or stale gummy bears. The perception of gumminess can vary greatly depending on cultural backgrounds and personal preferences. In many Asian cuisines, for example, gumminess is often celebrated. Mochi, a traditional Japanese rice cake, is adored for its soft yet chewy texture. The gumminess of mochi is not just a matter of texture; it also enhances the overall flavor experience, allowing the sweet fillings to meld beautifully with the outer layer. Conversely, in Western cooking, gumminess is frequently viewed negatively. A common example is when pasta is overcooked, resulting in a mushy and gumminess that detracts from the dish. Chefs strive for al dente pasta, which maintains a firm bite and avoids any unwelcome gumminess. Similarly, bread that has become stale may exhibit an unpleasant gumminess that makes it less enjoyable to eat. In baking, achieving the right balance of gumminess can be quite challenging. For instance, cookies should be chewy but not overly gumminess. The perfect cookie strikes a balance between being soft and having a slight crunch, while still maintaining a delightful chewiness. Bakers often experiment with different ratios of flour, sugar, and fat to attain the desired texture. Moreover, the gumminess of certain foods can also impact their healthiness. Foods that are excessively gumminess, such as processed snacks, can lead to overeating. The sticky nature of these foods may cause individuals to consume more than they intended, as the gumminess can mask feelings of fullness. Therefore, it is essential to be mindful of the textures we choose to incorporate into our diets. In conclusion, gumminess is a multifaceted concept that encompasses both positive and negative attributes depending on the context in which it is experienced. Whether it is celebrated in the form of a delicious mochi or critiqued in overcooked pasta, understanding gumminess allows us to appreciate the diverse range of textures in our culinary experiences. As we continue to explore different cuisines and cooking techniques, we will undoubtedly encounter various forms of gumminess, each contributing uniquely to the art of food.

在烹饪艺术的世界中，质地在决定菜肴整体体验方面发挥着至关重要的作用。一种常常引发混合反应的质地就是粘性。这个术语指的是某些食物中存在的一种粘稠、嚼劲十足的特质，从某些类型的糖果到煮过头的意大利面。虽然有些人可能喜欢精心制作的麻糬的粘性或珍珠奶茶的嚼劲，但其他人可能会觉得这令人不快，尤其是在处理不当的米饭或过期的橡皮糖时。 对于粘性的感知因文化背景和个人偏好而异。例如，在许多亚洲美食中，粘性通常被赞美。麻糬，作为一种传统的日本米糕，以其柔软而有嚼劲的质地受到喜爱。麻糬的粘性不仅仅是质地的问题；它还增强了整体的味觉体验，使甜馅与外层完美融合。 相反，在西方烹饪中，粘性常常被视为负面的。一个常见的例子是，当意大利面煮得过熟时，导致的糊状和粘性会削弱菜肴的美味。厨师们努力追求“意大利面适度熟”的状态，这样可以保持坚韧的口感，避免任何不受欢迎的粘性。同样，变得陈旧的面包可能表现出令人不快的粘性，使其食用起来不那么愉快。 在烘焙中，实现粘性的正确平衡可能相当具有挑战性。例如，饼干应该是嚼劲十足的，但又不能过于粘性。完美的饼干在柔软和略微酥脆之间取得平衡，同时保持令人愉悦的嚼劲。烘焙师们经常尝试不同的面粉、糖和脂肪的比例，以达到所需的质地。 此外，某些食物的粘性也可能影响其健康程度。过于粘性的食物，例如加工零食，可能导致过量进食。这些食物的粘稠特性可能使人们摄入比预期更多的食物，因为粘性可能掩盖饱腹感。因此，注意我们选择融入饮食中的质地是至关重要的。 总之，粘性是一个多面的概念，根据其所经历的上下文包含积极和消极的属性。无论是以美味的麻糬的形式受到赞扬，还是在过熟的意大利面中受到批评，理解粘性使我们能够欣赏烹饪体验中各种质地的多样性。随着我们继续探索不同的美食和烹饪技巧，我们无疑会遇到各种形式的粘性，每一种都独特地贡献于美食艺术。