Crystal Owens and researchers at the Massachusetts Institute of Technology set out to answer a question long on all cookie\u002Deaters\u0027 minds
: “When I was little, I tried twisting wafers to split the cream evenly between wafers so there’s some on both halves — which in my opinion tastes much better than having one wafer with a lot of cream and one with almost none.”
“Scientifically, sandwich cookies present a paradigmatic model of parallel plate rheometry in which a fluid sample, the cream, is held between two parallel plates, the wafers,” the study says. “When the wafers are counter-rotated, the cream deforms, flows, and ultimately fractures, leading to separation of the cookie into two pieces.”
Even after the team devised an Oreometer — a device designed to split the cookie with a precise amount of torque — to counter the inevitability of human force distortion, the creme almost always did as it was wont to do. Some exceptions occurred due to “stochastic asperities” on the second wafer. To you and me, that’s random probability.
modelling the texture of starch thickeners for sauces, and informing the choice of sweeteners used in low-calorie chocolate, among other items.
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