"A small improvement will affect an industry worth billions" A British student discovered that the reason for the cracks that form in biscuits is the moisture, and not the bumps that the package takes in the supermarket. Claims: We can develop the perfect biscuit
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It's a familiar problem: you expectantly open the package of delicious biscuits you just purchased, and are disappointed to find that the contents are broken and cracked. A student from Loch Borough University in Great Britain, conducted extensive research on the subject, and claims that he has the answer to the phenomenon. It turns out that, contrary to what we thought until today - neither we nor the cashiers in the supermarket are responsible for the biscuits breaking.
Kassim Salim, the student who led the research, claims that the reason for the breakage is the interaction between the moisture in the air and the biscuit, which is created when the food cools after coming out of the oven. Salim came to this conclusion after baking and testing over 100 biscuits in the laboratory, with the help of an advanced laser technique.
His supervisor, Dr. Ricky Wilman, told the BBC that the findings have an important impact on the biscuit industry. According to her, "This is a valuable study. A small streamlining could impact a £1.5 billion industry - by reducing the number of biscuits thrown in the bin."
Advertisement The research showed that during cooling, the biscuit accumulates moisture around its outer shell - and expands. At the same time, the biscuit loses the moisture from its center - which causes it to shrink. As a result of the two opposing forces, cracks and breaks form in the biscuit.
Salim hopes that his findings will help manufacturers adjust the humidity and temperature of their production lines, to help them produce the "perfect biscuit" in the future. According to him, another solution is to extend the baking time of the biscuits, and lower the temperature. In this way, the changes in the composition of moisture inside the biscuit will be reduced, and they will absorb moisture only during cooling - something that will reduce the formation of cracks. The research is published in the monthly of the "Physics Institute".
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