Yahoo reports via LONDON (Reuters) on why cookies crumble. Granted, to find out the reason would help bakers make better cookies, but just how much money is the research worth? Well, according to Loughborough University’s Ricky Wildman, the research will save the $2.5 billion biscuit making industry a significant amount of money. I wonder why people think this would be a good topic for research. I wonder who would pay the money to fund such research, especially when the answer is so obvious.
“When you take (a biscuit) out of the oven it likes to absorb moisture from the atmosphere,” Loughborough University’s Ricky Wildman told BBC Radio Thursday.
“If the humidity of the atmosphere is set incorrectly, some parts of the biscuit are trying to dry out while some parts of the biscuit are trying to suck moisture in.
“Certain parts are contracting, others are expanding. This sets up internal forces within the biscuit and it effectively self-destructs.”
Most of us know that a moist cookie tends to bend instead of break when you bend it. A dry cookie breaks. I attribute this to the moisture in the cookie. Doesn’t everyone? Was the research necessary? The technical breakdown of what happens inside the cookie is fascinating but any good baker would know that they just have to add more moisture to the batter or don’t cook the cookie so long. Next time, the research money should be given to someone who knows how to make a moist cookie, for their secret. This way, perhaps the time of research can be saved.
Source:Yahoo News
Note: I believe the British call cookies - biscuits.
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2 users responded in this post
I was wondering if anyone would catch on to that! It is a wierd way of saying unfavorable humidity.
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