Ready-Steady Bake Project
School: Minsthorpe Community College, A Specialist Science College Status: Completed Date Started: 19 Apr 2010 Date Completed: 2 Feb 2010 Keywords tags: Food Chemistry No of pupils: 30 Number of views: 3213
Foams in Food Technology:
We made meringues to demonstrate the capacity that egg white has to incorporate and entangle air. The foam then needs to be stabilised with sugar to hold the volume. Vinegar is used as an acid to help with the process too. The meringue then turns from a mixture into a compound. The project demonstrates that Science, especially chemistry, relates to food processing.
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