Section 04 · 5 pieces
Foam
Holding air in something that is mostly water.
What the section is about
- Mechanism
- Protein driven to the surface of a bubble unfolds and links into a film.
- Variables
- Concentration, acid, sugar, and when you stop.
- Fault
- A broken foam, which nothing brings back.
Pieces in this section5 of 26 across the site
- 04.1Air in bean waterThe liquid from cooked chickpeas holds air because of the proteins and saponins dissolved in it, and behaves remarkably like egg white.
- 04.2What is actually in itDissolved protein and soap-like molecules, and the role each plays.
- 04.3StabilisingAcid and sugar, and what each does to the bubble walls.
- 04.4Over-whippingThe point past which the foam breaks and cannot be brought back.
- 04.5Baking a foamDrying it slowly so the structure sets before the water leaves.