Ask Question
4 April, 13:07

Cream stiffens when it is whipped. The change that occurs in the protein is called

+1
Answers (1)
  1. 4 April, 15:14
    0
    Hi!

    The change is called Denaturalization

    Here's what happens: Proteins are components of egg whites. When you beat the eggs, you are adding air and the proteins expose their water-loving (hydrophilic) ends to the water and their water-hating (hydrophobic) ends to the air, creating tiny bubbles that make the cream stiff. Also, the proteins can crosslink between themselves making the foam more stable. When the structure of a protein is changed, the process is called Denaturalization.
Know the Answer?
Not Sure About the Answer?
Find an answer to your question ✅ “Cream stiffens when it is whipped. The change that occurs in the protein is called ...” in 📘 Social Studies if you're in doubt about the correctness of the answers or there's no answer, then try to use the smart search and find answers to the similar questions.
Search for Other Answers