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Author Question: How did over-beating affect the stability of the foam? Why? ... (Read 64 times)

Yi-Chen

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on: Aug 19, 2018
How did over-beating affect the stability of the foam? Why?

Question 2

How did the addition of egg yolk affect the stability of the foam? Why?


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Ksanderson1296

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Reply #1 on: Aug 19, 2018
Answer to Question 1

the expected result would be liquid pooling at the bottom of the bowl. The protein films surrounding the air cells rupture, creating bubbles that are too large and unstable.

Answer to Question 2

The addition of egg yolk inhibited foam formation due to the fat content of the yolk.


Yi-Chen

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Reply #2 on: Aug 19, 2018
Both answers were spot on, thank you once again


Ksanderson1296

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Reply #3 on: Aug 19, 2018
Great! Please up vote :D


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