Final answer:
Acid helps to prevent over beating of egg whites by strengthening protein bonds which lowers the pH and stabilizes the foam structure, resulting in a fluffier and more consistent texture in baked goods.
Step-by-step explanation:
Acid is often added to egg whites during whipping to prevent over beating. The correct option that describes how acid affects the process of beating egg whites is c) It strengthens protein bonds. This is because the addition of a small amount of acid, like cream of tartar or lemon juice, can lower the pH, which in turn helps to stabilize the foam that is formed when egg whites are whipped. The acidic environment does this by affecting the proteins in the egg whites, making them less likely to bond too tightly, which can cause the beaten eggs to break down and become liquid again.
Beaten egg whites are a crucial component in many baked goods, providing the necessary texture and structure. Acids help to stabilize the foam structure by preventing the proteins from sticking together too much. This ensures that the egg whites are firm enough to hold air but not so rigid that they squeeze out that air and deflate. As a result, you get a fluffier and more stable mixture suitable for baking.