Cake Flour

question 52

Multiple Choice

Cake flour

• A) provides structure to cakes when its protein gelatinizes and its carbohydrate forms gluten.
• B) and egg provide structural strengthening for cakes, 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.

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Definitions:

Contract

A legally binding agreement between two or more parties that outlines obligations and rights of each party.

Cardiac Muscle Fibers

Specialized muscle cells in the heart characterized by their ability to contract rhythmically and continuously without fatigue to pump blood throughout the body.

Skeletal Muscle Fibers

Cellular components of skeletal muscles that contract to produce voluntary movements of the body.

Voluntary Control

The ability to consciously control movements of the body or parts of the body, such as limbs.