It's due to the gluten content - it acts like glue and it responsible for the elasticity of dough
2007-01-30 21:48:31
·
answer #1
·
answered by Velouria 6
·
2⤊
0⤋
The gluten in breakfast cereals is responsible for the remains sticking to your bowls. Gluten is an ergastic amorphous mixture of proteins found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality. Glutenins are also a major component of many wood glues.
2007-01-30 22:42:52
·
answer #2
·
answered by BARROWMAN 6
·
2⤊
0⤋
Don't know why breakfast cereals do that, but there's a moral in there somewhere, like washing up straight away, or at least putting the dish in water to soak.
2007-01-30 23:15:42
·
answer #3
·
answered by Florence-Anna 5
·
0⤊
0⤋
I was about to attempt an answer along the gluten lines but Barrowman has given a most comprehensive one - excellent!
2007-01-30 22:46:22
·
answer #4
·
answered by Anonymous
·
0⤊
0⤋
I have thought the same thing. Surely super glue was not made from corn or wheat flakes.
2007-01-30 22:32:53
·
answer #5
·
answered by Trollkepr 4
·
0⤊
0⤋
Hahaha. Just fill it with cold water as soon as you've finished eating and let your brain stress about more important things
:)
2007-01-30 21:07:03
·
answer #6
·
answered by ♫ ♥CC♥ ♫ 5
·
0⤊
0⤋
If it sticks to the bowl, what the hell does it do to your gut?
2007-01-31 00:32:05
·
answer #7
·
answered by Duffer 6
·
0⤊
0⤋
I know!! I use very hot water myself..
2007-01-30 21:08:08
·
answer #8
·
answered by Amelie 2
·
0⤊
0⤋
NO IDEA. I ALWAYS SOAK MINE THOUGH.ITS THE ONLY WAY.
2007-01-30 21:08:00
·
answer #9
·
answered by aunty m 4
·
0⤊
0⤋