Science of "Snap, Crackle and Pop" - Sugar?

As a kid, I was a devotee of "Snap, Crackle and Pop".

Now, thanks to scientific research, we can understand why this unique
"food" behaves this way. Part of it is the very high concentration of
sugar.

I have waited 50+ years to hear this?


http://www.sciencedaily.com/videos/2006-12-04/

about 50% of press release snipped

Food scientists have discovered why Rice Krispies make their
characteristic sound when soaked in milk. Rice Krispies contain lots of
sugar and are cooked at high temperature, which makes the sugar form
crystals and creates air-filled cavities. When a Krispie absorbs milk,
the capillary forces push the air to shatter the cavities' walls -- and
make a noise. With the exception of pop rocks candy, it is the only food
that acts this way.

BACKGROUND: Food scientist Ted Labuza at University of Minnsesota has
studied his morning bowl of Rice Krispies cereal, and can explain why it
snaps, crackles and pops. It's similar to how popcorn pops, but at the
molecular level, Labuza finds that the cereal actually behaves like
glass. Rice Krispies feature strong molecular bonds to hold the starch
molecules together. Just like glass, if you smashed a rice crisp with a
hammer, it would crack and shatter.

WHAT'S GOING ON: Labuza says that the signature snap, crackle and pop of
Rice Krispies is the result of the cooking process. Grains of rice are
steamed and then oven-popped to give them their unique texture. Heating
up the rice grains causes the starch granules inside to expand, creating
a network of tiny air-filled pockets and tunnels inside the kernel. Add
milk, and the cereal starts to absorb the liquid. This puts pressure on
the air inside the pockets, causing the "walls" to shatter with a
crackling sound. When the cereal becomes saturated and soggy, the
crackling sound stops.

ABOUT GLASS: Glass is an unusual substance that straddles the boundary
between a solid and a liquid; scientists call it an "amorphous solid."
In a solid, molecules are arranged in a precise lattice structure; in
liquids the molecules are more disordered rather than rigidly bound, so
the substance can "flow." Glass molecules are rigidly bound, as in a
solid, but they are still more disordered than the molecules in a
crystal. This unusual state arises from how glass is made: by cooling a
liquid below its freezing point, then cooling it some more. Cool the
liquid fast enough and the molecules don't have time to arrange into a
solid lattice structure. Instead, the liquid becomes more "viscous" –
resistant to flow. The molecules gradually move more and more slowly,
until they are hardly moving at all, giving glass its solid characteristics.