Title: meringue mixWhat must be included in the Introduction? Short background

Title: meringue mixWhat must be included in the Introduction? Short background on how proteins in eggs behave- give examples e.g. heatingbeat them mixing with other ingredients. Link this background to aspecific example of how cooking affects the behaviour of egg proteins: the example to use is beating egg whites until they can form stiff peaks. then go on to talk about how there are a number of factors that have been reported to affect the stiffness of beaten egg white- give examples (you must cite your sources: books and web sites will do but if you find any relevant research papers please use them). CONCLUSIONWhich factor/ingredient is the most important for an ideal meringue mix