Why does the cookie break?

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

Scientists, as it turned out, are racking their brains not only over global problems. They tackle more mundane issues along the way. Such as, for example, the reason for the brittleness of cookies.

British scientists at Loughborough University have come to the conclusion that crackers are scattered right in the hands of customers, not because they were roughly transported. The problem lies in the method of preparation of the biscuits and excessive moisture.

University researcher Ricky Wildman said in an interview with the BBC: “When a biscuit is taken out of the oven, it loves to absorb moisture from the atmosphere. parts of the biscuit absorb excess moisture. " According to Wildman, this causes irreversible processes in cookies. The scientist called this "intra-baked earthquake."

Wildman's research team says biscuit makers need to control moisture in their factories. Scientists advise baking cookies a little longer, but at lower temperatures. And then crackers and cookies containing less than 3 grams of fat per serving will also be beneficial for the body. For, like different types of car fuel, there are healthy “high octane” carbohydrates - they contain more vitamins, minerals and fiber and are therefore more beneficial to health. Glucose is a kind of "fuel" that our body uses for energy. Its main source is carbohydrates. Blood sugar rises from almost any food, but carbohydrate-containing foods raise it more and sometimes faster. Namely, these include the crackers mentioned above, which, unfortunately, break quickly.

Despite the seeming frivolity of the study, Wildman said the study has significant implications for the UK industry, which is losing $ 2.5 billion a year in tons of broken biscuits and crackers.