Do you ever get one of those silly questions stuck in your head? It all started in the week, with an impromptu trip to Aldi. I know Luke (and I) like those round biscuits with chocolate in the middle that disolve as soon as they touch a cup of tea. So later in the week, whilst dunking a biscuit, I began to wonder, what is it that makes some biscuits go all mushy so quickly, yet others just don't?
Initially I thought it might be the fat content, so those with high fat content, as the heat hits the biscuit, the fat loosens the structure of the biscuit. Then I thought it might be capillary action, so the finer the particles in the biscuit structure, the more liquid gets pulled in, and makes it mushy.
I can feel plenty of experimenting coming on, but I thought to save myself, and my waistline I would first ask here if anyone had any thoughts or hypotheses on this subject! In fact if anyone fancies joining me in a fun experiment, or get the kids to join in, (all in the name of science you understand ;) ) then let me know!!
Hope this week is full of fun for you all, and not too many silly, niggling questions!!
I look forward to seeing your experiments and results, sounds like fun :-)
ReplyDeleteI have no idea... but I too am now wandering lol!!
ReplyDeleteI would imagine it's the fat content, based on cooking experience. I wouldn't be able to test the theory personally being on a very strict diet (too many biscuit tasting sessions already!) but it sounds a lot of fun for the kiddies to try out!
ReplyDeleteHmm, good point. I think I will need a lot more research before I come up with the answer (om nom nom nom) xxx
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