To make a foam,what are the ingredients are you going to incorporate to egg whites? why?
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ᴛʜᴇꜱᴇ ɪɴᴄʟᴜᴅᴇ ᴄᴏɴᴀʟʙᴜᴍɪɴ, ɢʟᴏʙᴜʟɪɴꜱ, ᴏᴠᴀʟʙᴜᴍɪɴ ᴀɴᴅ ᴏᴠᴏᴍᴜᴄɪɴ. ɪᴛ ɪꜱ ᴛʜᴇꜱᴇ ᴩʀᴏᴛᴇɪɴꜱ ᴛʜᴀᴛ ᴇɴᴀʙʟᴇ ᴇɢɢ ᴡʜɪᴛᴇꜱ ᴛᴏ ʙᴇ ᴡʜɪᴩᴩᴇᴅ ɪɴᴛᴏ ᴀ ꜰᴏᴀᴍ ᴛʜᴀᴛ ᴄᴀɴ ʀᴇᴀᴄʜ ᴜᴩ ᴛᴏ ꜱɪx ᴛᴏ ᴇɪɢʜᴛ ᴛɪᴍᴇꜱ ɢʀᴇᴀᴛᴇʀ ᴠᴏʟᴜᴍᴇ ᴛʜᴀɴ ᴛʜᴇ ᴜɴᴡʜɪᴩᴩᴇᴅ, ʟɪqᴜɪᴅ ᴇɢɢ ᴡʜɪᴛᴇ. ɴᴏ ᴏᴛʜᴇʀ ɴᴀᴛᴜʀᴀʟ ꜰᴏᴏᴅ ɪɴɢʀᴇᴅɪᴇɴᴛ ᴄᴀɴᴄʀᴇᴀᴛᴇ ᴀꜱ ʟᴀʀɢᴇ ᴏꜰ ᴀ ꜰᴏᴏᴅ ꜰᴏᴀᴍ ᴀꜱ ᴇɢɢ ᴡʜɪᴛᴇ.
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here's ur answer mate ❤️
These include conalbumin, globulins, ovalbumin and ovomucin. It is these proteins that enable egg whites to be whipped into a foam that can reach up to six to eight times greater volume than the unwhipped, liquid egg white. No other natural food ingredient can create as large of a food foam as egg white...
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