Research from the University of Loughborough has suggested why so many cookies in packages are in bits before they are eaten. Using a technique called digital speckle pattern interferometry, the team found that as biscuits cool down once they are removed from the oven, they gain moisture around the rim, which causes them to expand. Simultaneously, water in the centre causes the biscuit to contract, leading to the development of 'fault lines'. These weaken cookies so that they easily break apart when they are handled or transported. Check this out for more details.
The researchers hope that their work will help biscuit manufacturers alter their cooling processes so that perfect biscuits are produced evey time.
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