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Protein: foam formation

A foam forms when small bubbles of gas are trapped in a solid or liquid.

Protein: gluten formation

Wheat and other related grains (including barley and rye) contain a mixture of two proteins glutenin and gliadin.  When flour made from grinding these grains is mixed with water the two proteins combine to form gluten. Without water, gluten is not formed.

Protein: Stability of Egg White Foams Experiment

What can you add to egg white to make a more stable foam?

Raising agents: biological (fermentation)

How can fungus blow up a balloon?

Raising agents: chemical

Why do some recipes use chemical raising agents and how do they work?

Raising agents: physical

Can you imagine what a cake would taste and look like if it had no air in it?

Sensory Science

What are the five main senses? How do they interact? How do we use them to determine whether we like a certain food or not? Watch this interactive video to find out!

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