Introduction: food science

Meringues food Science
What must be included in the Introduction?
Short background on how proteins in eggs behave- give examples e.g. heating,beat 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). Then clearly state what the aim of your investigation is.