Introduction: Food Science
Title: meringue mix
What must be included in the Introduction?
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Short background on how proteins in eggs behave- give examples e.g. heating,beat them, mixing with other ingredients. Link this background to aspecific example of how cooking affects the behaviour of egg proteins: the example to use is beating egg whites until they can form stiff peaks. then go on to talk about how there are a number of factors that have been reported to affect the stiffness of beaten egg white- give examples (you must cite your sources: books and web sites will do but if you find any relevant research papers, please use them).
CONCLUSION
Which factor/ingredient is the most important for an ‘ideal meringue mix’
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