The science of Tea Dunking

Information on the great British pastime of dunking biscuits in tea

Ever curious to find out the science behind dunking... We asked AQA, the text message advice service, how dunking works. Their reply:

A hot drink causes the starch in a biscuit to swell, and the sugar to dissolve, speeding up breaking time. Milk makes drink three times slower to penetrate.

For more on the scientific formula for tea dunking, see the BBC News feature on this very subject

Something to say?