Why do hot liquids break down the structural integrity of a biscuit/cookie so much quicker than cold liquids? 696 viewsJanuary 3, 2024 Question94.20K November 12, 2020 0 Comments Edit: Thanks so much for the silver kind stranger! Edit 2: And the others! You’ve made my day! Glad I dropped my biscuit in my tea and decided I needed answers In: Chemistry 23 Answers ActiveNewestOldest Anonymous Posted November 12, 2020 0 Comments There is a lot of fat in pastry. Butter mostly. When you melt the fat you lose structural integrity. Heat melts fat. You are viewing 1 out of 23 answers, click here to view all answers. Register or Login
Latest Answers