Introduction: food science

Meringues food Science

What must be included in the Introduction?

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). Then clearly state what the aim of your investigation is.

DO NOT USE OTHER STUDENTS PAPERS