Multiple Choice
Cake flour
A) provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten.
B) and egg provide structural strengthening while tenderizing ingredients balance this effect.
C) that has been chlorinated is not preferred for baking cakes because of decreased starch granule swelling that decreases the desired quality characteristics of the cake.
D) has a lower percentage of starch than bread flours.
Correct Answer:
Verified
Correct Answer:
Verified
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