GUM

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GUM

GOST 7.67 Latin three-letter geocode for Guam. The code is used for transactions to and from Guamanian bank accounts and for international shipping to Guam. As with all GOST 7.67 codes, it is used primarily in Cyrillic alphabets.
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The average values from 130.8 for hardness, 366.7 for adhesiveness, 0.93 for elasticity, 0.64 for cohesiveness and 82.30 for gumminess, these values are different from those found 297.5-473.7, 20.54-36.28, 18.08-19.45, 0.83-0.94, 255.9-431.1, respectively, commercial samples of 'Dulce de Leche' by Silva et al.
Gumminess is a term used to represent the disintegration ability of the sample to be swallowed by the consumer [42].
Table 3--Hardness (Hard), adhesiveness (Adhe N/s), springiness (Sprin), cohesiveness (Cohe), gumminess (Gummi N) and chewiness (Chew) in peach jelly.
Hardness, cohesiveness, gumminess, and chewiness are related to the water activity and moisture contents of food.
Caption: Figure 2: Textural parameter among protein-enriched restructured beef steaks: (a) hardness, (b) chewiness, (c) gumminess, (d) springiness, and (e) cohesiveness.
Regarding texture, it is perceived by the average table (Table 3) that jellies produced from 'Centenaria' and 'Tenra' are characterized by present the highest values of hardness (1.21 and 1.23, respectively), gumminess (0.42 and 0.45, respectively) and chewiness (0.40 and 0.45, respectively).
To counteract the purees' slight tendency toward gumminess, we kept a bit of butter and added a little leavening.
Hardness (gf), springiness (mm), gumminess, chewiness, and cohesiveness were expressed as previously detailed [21].
The thawing process can cause the structural changes of the tofu, and this change may lead to an increase in textural properties such as hardness, springiness, cohesiveness, and gumminess, which may match with consumer preferences for harder and springier tofu [21].
Texture is one of the main qualitative parameters and it is related to the rheological and structural food properties, which can be evaluated by different mechanical parameters, such as firmness, adhesiveness, cohesiveness, gumminess and viscosity (NIETO et al., 2013).
They found that reducing cholesterol in caprine milk cheese significantly increased hardness, gumminess and chewiness, and reduced adhesiveness, compared to the control counterparts.
You can use semolina flour liberally to keep doughs from sticking without adding the gumminess that regular wheat flour gives.