aeration in baking

• egg protein can stretch as it is whisked or beaten due to the ability of ovalbumin to stretch, air becomes trapped within the eggs and this makes mixtures light and foamy
• when creamed with sugar, fats have the ability to trap air bubbles which helps make mixtures rise
• aeration can be achieved by creaming fat with caster sugar
• Aeration makes mixtures light and risen. When sugar is added to fat and creamed, the crystals of sugar mix with the fat and the air which is beaten into the mixture sticks to the crystals.
• The fat surrounds the air bubbles and 'traps' them in the mixture.
• The large numbers of fine crystals in caster sugar give the best results because more crystals mean that more air bubbles are produced in the mixture.