Dunking (biscuit)

Todunkor todipabiscuitor some other food, usually baked goods, means to submerge it into adrink, especiallytea,coffee, or milk. Dunking releases more flavour from confections by dissolving the sugars,while also softening their texture. Dunking can be used to melt chocolate on biscuits to create a richer flavour.
Dunking is a popular way of enjoying biscuits in many countries. A popular form of dunking in Australia is the "Tim TamSlam",  also known as 'tea sucking'.Thephysicsof dunking is driven by the porosity of the biscuit and thesurface tensionof the beverage. A biscuit is porous and, when dunked,capillary actiondraws the liquid into the interstices between the crumbs.
Dunking is first reported withancient Romanssoftening their hard unleavened wafers (Latin:bis coctum– "twice baked") in wine.Modern day dunking has its roots in naval history when, in the 16th century, biscuits known as "hard tack" were on boardRoyal Navyships, which were so hard that the British sailors would dunk them in beer in order to soften them up.The most popular biscuit to dunk in tea in the United Kingdom isMcVitie'schocolate digestive.In the US,Oreosare frequently dunked in milk, while theDunkin' Donutsfranchise is named for the practice of dunkingdoughnutsinto coffee. In South Africa and in India,rusksare a popular food for dunking in both tea and coffee. In theNetherlands,stroopwafelsare commonly dunked in tea or coffee, often after having been set on above the hot drink for a few minutes to melt the caramel inside. InNigeria,breadis commonly dunked in tea or hot chocolate, whileAcarajéis dunked inpap.  InAustraliaandNew Zealandgingernut biscuits are commonly dunked in tea or coffee. most commonly these areArnottsbrandGinger Nuts.
Dunking is also used as a slang term forintinction: theEucharisticpractice of partly dipping the consecrated bread, or host, into the consecrated wine, by the officiant before distributing.
While modern day dunking has its origins in 16th century naval history, it wasn't until the 19th century and the emergence ofafternoon teain the earlyVictorian erathatGreat Britainbegan to regard biscuits as something to be dunked in tea, a Britishcustomthat was later exported around the globe.Different cultures have different attitudes toward biscuit dunking. Historically in British high society, dunking was frowned upon and generally seen as children's orworking class fashion. However,Queen Victoriaherself was said to enjoy dunking her biscuits, a German custom from her younger days.In 2007, atea roomin Brighton, England, banned dunking on its premises.
In theUnited States, the act took on a marketing purpose fordoughnutsellers in the 1930s. They formed theNational Dunking Association, which prompted members to follow "rules for dunking" and used the association to market their products.
PhysicistLen Fisherof theUniversity of Bristolpresented some light-hearted discussion of dunking on "National Biscuit Dunking Day" in the UK, as part of an attempt to make physics accessible. Fisher appeared to be somewhat taken aback by the large amount of media attention, ascribing it to a "hunger for accessible science".  Fisher also described his astonishment at journalists' interest in one equation used in the field:Washburn's equation, which describes capillary flow in porous materials.  Writing inNature, he says "the equation was published in almost every majorUKnewspaper.  The journalists who published it took great care to get it right, some telephoning several times to check".Fisher was awarded anIg Nobel Prizefor Physics, in 1999, for his research into biscuit dunking.
In 2012, Michelin-starred English restaurateurHeston Blumenthalresearched the effect of dunking chocolate biscuits, and concluded that it improved the biscuit's taste. "If you have chocolate on one side, if it melts a bit, you get a velvety smooth texture and then the delicious flavour as a result."
In 2022, a comparative study concluded that ahobnobstyle biscuit maintains its integrity for the longest after being dunked in a hot drink.