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
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?!
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.