What part of the egg make food rise?
It's not just one part of the egg that makes food rise, but rather a combination of two proteins found in egg whites:
* Albumin: This protein, the most abundant in egg whites, forms a foam when whisked. The foam traps air bubbles, creating volume.
* Globulin: This protein helps stabilize the foam created by albumin, preventing it from collapsing.
So, it's the combination of albumin and globulin in egg whites that allows them to incorporate air and create the rise in baked goods.
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