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.

---

Definitions:

Outlier

A data point that differs significantly from other observations and can potentially skew results.

Measures Of Variability

Statistical values that describe the dispersion or spread in a dataset, such as range, variance, and standard deviation.

Scatter

The distribution of multiple data points in a two-dimensional graph, often used to observe and visually display the relationship between two quantitative variables.

Cracks Per Bar

A metric specifically used to quantify the number of cracks identified in a single bar of material, often used in quality control and materials testing.