Description
Soufflé rise control hinges on balancing protein denaturation and foam stability to trap expanding air bubbles.
Technical
Whipping egg whites to stiff peaks at 20–25 °C creates a stable foam of denatured ovalbumin and other proteins. Baking at 180–190 °C induces rapid protein coagulation, expanding trapped CO₂ and water vapor, which sets the airy structure.
Science
Primary Reaction
Protein denaturation and coagulation of egg whites trapping CO₂ and expanding air bubbles
Sensory Profile
Aroma ()
butterynuttysweetfloralcaramelized
Origin & History
Civilization
French haute cuisine
Era
18th century
Region