FOOD TECHNOLOGY

Detailed explanation-1: -The proteins in egg whites are the building blocks of a meringue and to utilise these proteins they must first be partially broken down through a process called denaturation: this is done by beating raw egg whites to make a soufflé or a meringue, this action incorporates air bubbles into the water-protein solution.

Detailed explanation-2: -If egg whites are beaten until they are stiff, they are fully denatured and have no elasticity; they lose their original properties and aren’t able to return to their former state. If egg whites are beaten only until they form soft peaks, the proteins are only partially denatured and retain some of their elasticity.

Detailed explanation-3: -The egg-white proteins are long chains of amino acids that fold and curl into more or less spherical tangles. When you beat an egg white, these proteins uncurl and stretch out. (Click here to find out why they uncurl.) When the proteins uncurl, they expose amino acids that were hidden in the center of the tangle.

Detailed explanation-4: -Meringues are baked at a low oven temperature for a long time to allow the water vapor to evaporate completely from the egg whites. The tiny air bubbles expand, and when all of the water is gone, the proteins will permanently bond together, or coagulate.