Science Finally Understands How Cereal Gets Soggy
Not to crunchy, not too soggy... but just right cyclonebill via Wikimedia Commons You’d have to be crazy not to love cereal in milk. But the longer those crispy puffs or flakes sit in that milky bowl, the soggier they become, and our enthusiasm gives way to disgust. Now a researcher from the University of Massachusetts, Amherst has figured out when and how that happens, according to a review study published yesterday in Journal of Food Science. When you pour cereal from the box to your bowl, the cereal is brittle and easy to break (otherwise known as crunchy). Once you add the milk, the cereal soaks up the moisture, losing its brittleness. Somewhere in between the dry, brittle cereal and its soggy state where it’s falling apart, the cereal becomes tougher—the moisture...