Is your breakfast a sad and soggy affair?
Many people, of a morning, wonder why their breakfast cereal becomes soggy. Thanks to a study published in 1994, the answer can be read over morning coffee.
A Study of the Effects of Water Content on the Compaction Behaviour of Breakfast Cereal Flakes, by DMR Georget, Roger Parker and Andrew Smith of the Institute of Food Research in Norwich, looks at the basic physics of the matter. The scientists rigorously analyse how crunchiness declines in the presence of a soggifying liquid….
So begins this week’s Improbable Research column in The Guardian.