Describe the aeration in eggs and pastry like chemical reaction and panaray?

Answer 1

you shoot it with air and then boil it

Answer 2

During aeration, air is incorporated into the egg or pastry mixture, creating a light and fluffy texture. This is achieved by mixing, whipping, or beating the ingredients to create air bubbles. The air bubbles expand when exposed to heat in the oven, causing the mixture to rise and creating a soft and airy final product like a cake, souffle, or meringue.