Understanding Egg Beating in Cake Baking
When it comes to baking, understanding the changes that occur during the process is essential. Beating eggs is a crucial step, and it involves both physical and chemical changes.
Physical Change
- Beating eggs is primarily a physical change.
- When eggs are whisked, their texture and appearance change; they become frothy and increase in volume.
- The protein structures in the egg whites and yolks are temporarily altered but not broken down at this stage.
Chemical Change
- While the initial beating is a physical change, it leads to chemical changes during baking.
- The heat from the oven causes denaturation of proteins, where they unravel and form new bonds, resulting in a firm structure.
- The emulsification of fats in the yolk occurs, contributing to the cake's moisture and richness.
Conclusion
- In summary, beating eggs is a physical change as it alters their state and texture without changing their chemical composition.
- However, during baking, these beaten eggs undergo chemical changes, contributing to the cake's final structure and flavor.
Understanding these changes helps bakers achieve the desired texture and consistency in their cakes.

It's Physical change