During Cake Baking

question 4

Multiple Choice

During cake baking

• A) eggs set the structure by coagulating protein and gelatinizing starch.
• B) if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch.
• C) low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise.
• D) heat browns the crust through the Maillard reaction.

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