HomeTechScientists finally 'crack the code' to perfectly crunchy biscuits

Scientists finally ‘crack the code’ to perfectly crunchy biscuits

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Scientists are trying to figure out the perfect formula for the perfect crunchy biscuit (Picture: Getty /iStockphoto)

Scientists are using CT scanners to find the formula for the perfectly crunchy biscuit – with help from the chocolate aficionados at Cadbury. 

Warwick University researchers say that to maximise crunch, biscuit makers must balance cookie thickness with baking time and temperature.

To discover more about the internal structure of biscuits, scientists built an oven inside an X-ray CT scanner – similar to the machines used in hospitals.

X-ray equipment was then used to scan biscuits every 20 seconds during the baking process, allowing the team to observe the biscuit baking over time. 

The results showed the perfect crunch was dependent on three components of a cookie: thickness, baking time and oven temperature.

The exact formula is a closely guarded industry secret and varies depending on the type of biscuit being made.

Dunking biscuits is a British tradition (Picture: Getty)

Dr Jay Warnett, associate professor at Warwick Manufacturing Group’s (WMG) Centre for Imaging, Metrology and Additive Technologies, said: ‘We’re cracking the code to the perfect biscuit.

‘Through our X-rays, we’re helping uncover the ideal baking time, thickness, and recipe for the ultimate eating experience.’

Researchers took images of the inside of the biscuit to reveal the porous structure, essential for the perfect ‘crunch’ and then algorithms were used to speed up the imaging process to cover every stage of the baking process.

Principal Scientist at Cadbury, Thomas Curwen, is excited for the future of biscuit development.

‘The latest algorithms have allowed us to watch and quantify the baking process inside the biscuit in greater detail than ever before,’ he said.

‘This capability will help us determine the function of different ingredients in more detail and how the structure that forms controls the eating experience. I am excited by what we can learn and how this will help us deliver the great tasting biscuits of the future.’

The research, led by Dr Warnett and Research Fellow Dr Evelien Zwanenburg, proved the concept is possible and is likely the first step before a larger project later this year.

They now hope to use the process to improve the texture and taste of other baked goods in the future.


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