There is Now Scientific Research Proving Milk is Better on Cereal Than Water

[wyldwolf]

The new report observes the physical properties of individual corn and quinoa breakfast flakes, and how they are subsequently affected when bathed in either milk or water. The result, in much more words, is that milk’s (2%) fat and other solids become deposited on the flakes’ surface, hindering “liquid infiltration.”

Water was described as having a “plasticizing effect that softened the carbohydrate/protein matrix, inducing partial collapse of the porous structure and eventually disintegration of the whole piece through deep cracks.”


http://foodbeast.com/content/2012/05/09/there-is-now-scientific-research-proving-milk-is-better-on-cereal-than-water/

I though all of you needed to know this.

[mopinko]

1. did they mention beer?

i never did this, but thought about it many, many days when i was a full time mom. not sure how i resisted.

[Ilsa]

3. I would think that

Beer and unsweetened cornflakes would be a tasty combo.

[bahrbearian]

4. We used to put beer in our cereal when we were hiking, it served two ways,

you couldn't keep milk chilled when camping. and beer and cereal was" hair of the dog that bit you".

[mdavies013]

2. this is the lead story in Duh Magazine.

[longship]

5. And chocolate milk is as good/better than GatorAde

I heard that reported somewhere, I think the Skeptics Guide to the Universe podcast.

Yum! Chocky milk!!

[muriel_volestrangler]

6. I sense an Ig Nobel Prize in their future

Last edited Thu May 10, 2012, 01:16 PM - Edit history (1)

though I actually now find this seems to be follow-up work to a previous Ig Nobel winner:

http://en.wikipedia.org/wiki/List_of_Ig_Nobel_Prize_winners#1995

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.
...
The journey from crisp to soggy is of course considerably more colourful than that, especially in a numerical sense. For example: the biggest changes in sogginess come as the water content of the flake increases from 12% to 18%. But the fun is in crunching the numbers, so I urge you to get a copy of Georget, Parker and Smith's full report, and also, perhaps, get a bowl of good, crisp cereal, and sit down for a multidimensional, crackling good feast of the senses.

A word of caution, though - Georget, Parker and Smith obtained all their results using water. In theory, these results will hold up when, some day, someone repeats the experiments using milk. For now, the story at least appears to hold water.

· Marc Abrahams is the editor of the bimonthly Annals of Improbable Research and organiser of the Ig Nobel prize

http://www.guardian.co.uk/education/2008/aug/12/research.highereducation

[mzteris]

7. My uncle poured

Orange juice on his cereal.

[n2doc]

8. The 10 Best Quotes From the Study That Proves Cereal Tastes Better With Milk Than Water

At Pontificia University Católica in Santiago, Chile, important work is being done. Sick of people repeatedly insisting that corn flakes are delicious when swimming in a bowl of tap water (I guess?), a team of researchers embarked on a remarkably thorough examination of the effects of different liquids--2% milk, skim milk, and water--on breakfast cereal (both corn flakes and quinoa flakes). This is a real study, and we at PopSci spent real money and real time to read it.
Here are the ten best quotes from this study, which appeared in Volume 76, Issue 3 of the Journal of Food Science.
1. From the abstract, the brief summary that appears before the full article: "Keywords: breakfast foods, microstructure, milk soaking, quinoa"
Read: This article will be crazy.
2. "Most consumption methods of breakfast cereal flakes (BCF) involve mixing the flakes with milk of varying fat contents. Liquid uptake by breakfast cereals in the bowl is a relevant factor for consumption and acceptability, as it influences the texture and integrity of flakes. These changes could be expressed as a reduction in the force needed to disintegrate the flake as the soaking proceeds, a change that may be ascribable to alterations of its microstructure."
Read: People put milk on cereal, because it tastes better.

more

http://www.popsci.com/science/article/2012-05/science-confirms-obvious-cereal-tastes-better-milk-water?cmpid=tw