<P> Sugar functions as a sweetener , stabilizer , and tenderizer . The amount of sugar has a large impact on the overrun and stability of the foam . When sugar and egg whites are whipped together , a meringue is formed . If the amount of sugar is less than or equal to the amount of egg whites , a soft meringue is formed . A stiffer meringue is formed when there is more sugar than egg white . Angel food cakes usually have equal parts sugar and egg white . Sugar will disturb protein foam formation in a positive or negative manner . It is also important that the sugar is added slowly , so that the crystals have a chance to dissolve . It is typically added after a weak foam has been formed . This way it can help stabilize the foam instead of impeding on it , causing coagulation and collapse . When the sugar dissolves , it interacts with the proteins at the air / water interface , creating a thicker and more stable cell wall . The sugar can also assist in the denaturing and aggregation of egg white proteins , which increases overrun , giving a lighter texture . Sugar binds water through hydrogen bonds , which allows for a moist final cake and why all of the moisture does not leave during baking . </P>
<P> Sugar functions as a sweetener , stabilizer , and tenderizer . The amount of sugar has a large impact on the overrun and stability of the foam . When sugar and egg whites are whipped together , a meringue is formed . If the amount of sugar is less than or equal to the amount of egg whites , a soft meringue is formed . A stiffer meringue is formed when there is more sugar than egg white . Angel food cakes usually have equal parts sugar and egg white . Sugar will disturb protein foam formation in a positive or negative manner . It is also important that the sugar is added slowly , so that the crystals have a chance to dissolve . It is typically added after a weak foam has been formed . This way it can help stabilize the foam instead of impeding on it , causing coagulation and collapse . When the sugar dissolves , it interacts with the proteins at the air / water interface , creating a thicker and more stable cell wall . The sugar can also assist in the denaturing and aggregation of egg white proteins , which increases overrun , giving a lighter texture . Sugar binds water through hydrogen bonds , which allows for a moist final cake and why all of the moisture does not leave during baking . </P>
how much sugar does angel food cake have
how much sugar does angel food cake have
sugar is less than or equal to the amount of egg whites
sugar is less than or equal to the amount of egg whites