For those of you who have a hobby make snacks such as pudding, whisk egg white (without the yolk) to mix the dough certainly not unusual. Beaten egg whites will be able to separate fully extended and become stiff, so that when mixed with gelatine will form a distinctive texture and make the pudding taste better.
However, have you beaten egg whites did not want to inflate and not rigid? The following will discuss the causes. Egg white (albumen) Among other obalbumen containing compounds, ie proteins that are capable of forming foam (foaming).
This foaming can occur if there is air or gas trapped in therein. The more the trapped air or gas, foaming also will be more intense and this will be indicated by the development of volume and stiffness of the texture of egg whites.
To trap the air as much as possible, it can be done agitation using a mixer at high speed. However, the actual foaming egg whites are not only determined by the "quality" of shaking it. There are other things that also determines the egg white foaming, ie the compound lipids (fats or oils).
Lipid-lowering compounds are formed foam stability ovalbumen whisk the egg whites so that the results do not expand or not rigid. The decrease was due to depletion of foam stability and foam bubbles stretchable bond between the foam bubbles.
Here are the things we can do to get the shuffle perfect fluffy egg whites: (1) separation of egg yolk done carefully, (2) avoid being bound yolk because the yolk contains a compound lipids, (3) containers and tools beater (mixer) should be clean and free from fats / oils, (4) agitation at high speed, and (5) Avoid hot or High temperatures during the shaking process.
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