Why do biscuits go soft?

Biscuit tins were invented for a reason – so find out how they keep biscuits biscuity for longer.

10th September 2015
Why do biscuits go soft? (iStock)

Asked by: BBC Focus - The Great British Bake Off Q&A special

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.

This question was part of The Great British Bake Off Q&A special, which appeared in the September 2015 issue of BBC Focus magazine. Read more of our Bake Off questions.


Get more fascinating Q&As from BBC Focus magazine by following @sciencefocusQA

You are currently reading: Why do biscuits go soft? - 10th September