This shows the ingredients needed for making a souffle:
Below shows how stirring (a mechanical action) results in the denaturation of egg white protein.
Before stirring, the globular protein (the dominant type of egg white protein) remains its spherical shape. After stirring, the globular protein denature.
Below show how the denatured protein (denatured by stirring) trap the air bubbles:
Below shows coagulated egg white proteins after heating (in water bath):
Results of the experiment:
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