Post by Pincho Paxton on Sept 8, 2016 10:14:05 GMT
The question might not be as simple as it sounds, because I often have a packet of biscuits lying around, and the way that they go off has some odd peaks to it if you charted it.
Take a packet of biscuits that are exposed to unexposed in the packet...
Exposed biscuits
The exposed biscuits go soft, and the unexposed biscuits stay crisp for quite a long time, but both are exposed to the air.
let me define unexposed... opened, but under a loose wrapper.
A flow chart would have an abrupt change starting at the wrapper between soft, and crisp. It doesn't seem to be air that is the problem...
Here is a good answer...
Why do biscuits go soft?
Absorbing water...
...I didn't think of that.
Pincho Paxton
Take a packet of biscuits that are exposed to unexposed in the packet...
Exposed biscuits
The exposed biscuits go soft, and the unexposed biscuits stay crisp for quite a long time, but both are exposed to the air.
let me define unexposed... opened, but under a loose wrapper.
A flow chart would have an abrupt change starting at the wrapper between soft, and crisp. It doesn't seem to be air that is the problem...
Here is a good answer...
Why do biscuits go soft?
Unlike bread and cakes, which tend to become hard the longer they spend in the air, most biscuits go soft over time. As in bread, starch from the flour in biscuits begins to crystalize after a few days, theoretically making biscuits more brittle. But in many biscuits, the high sugar content masks this process by absorbing water from the atmosphere, ultimately resulting in a soft biscuit.
Absorbing water...
...I didn't think of that.
Pincho Paxton