Which of the following is not typically associated with increasing the volume of whipped egg whites?

Increasing the volume of whipped egg whites depends on the right factors that enhance aeration and stability. When egg whites are whipped, air is incorporated, and proteins unfold and form a stable structure, which helps to hold the air bubbles.

Pectin is a polysaccharide that can help stabilize foam because it forms a gel-like structure and provides additional support to the meringue or whipped egg whites, allowing for greater volume. Bicarbonate of soda can create a more alkaline environment that may help with volume in some baking situations, though it's not typically used specifically for whipped egg whites.

Citric acid, which can be derived from lemon juice or other sources, plays an important role in stabilizing whipped egg whites by lowering the pH. When used in moderation, it can help reinforce the protein structure and increase the volume achieved.

In contrast, salt can actually inhibit the formation of a stable foam in whipped egg whites. It can lead to the coagulation of the proteins, which reduces their ability to trap air and ultimately decreases the volume achieved. Therefore, the presence of salt is not beneficial when trying to maximize volume in whipped egg whites, making this option the one that is not typically associated with increasing that volume.