For example if I crush up cookies or wafers or any other type of snack in a bowl and pour milk on it, it instantly becomes mush. What about breakfast cereal makes it “last” longer?
In: 1
From my understanding, breakfast cereals are usually made with ingredients that can maintain their structure even when in contact with milk
This allows them to stay crunchy for a longer period of time.
Cookies and wafers are made from finely powdered grain with the fibrous bits removed. Cereal is made from whole grains, with the fibers intact. Fiber takes a long time to get mushy.
All the cereal I eat has a fine coating of frosted sugar. I assume that is what keeps things intact until the sugar wears off.
Despite being a comedy, Clark Griswold from Christmas Vacation give a succinct explanation: Cereal Varnish
[https://www.youtube.com/watch?v=5DdqIaOhpJg](https://www.youtube.com/watch?v=5DdqIaOhpJg)
TF are these questions in this sub lately?!
Latest Answers