Fri, 01 May 2026 05:42:03 +0000

You Won’t Believe What Happens When a Biscuit Gets Soggy—Shocking Results Inside! Have you ever bitten into a crispy, perfectly baked biscuit only to be astonished by how soggy it quickly becomes? If you’ve ever wondered—what really happens inside a sogginess-filled biscuit—prepare to be amazed. This seemingly simple texture shift packs a surprising science-backed shock that changes everything about your favorite snack. The Science Behind the Sogginess When a biscuit loses its crunch, it’s not just lost texture—it’s a transformation of moisture and structure. Normally, biscuits rely on dry, warm air during baking to create air pockets that keep them light and crisp. But when exposed to moisture—whether from a damp environment, steam, or even condensation—the internal structure begins to collapse. Water seeps into the starchy matrix, causing the starches to reabsorb fluids and lose their crispness.