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:

Graphics App

A software tool designed for creating, editing, or managing digital images and graphics.

Video-Editing App

A software application designed for editing, processing, and modifying video files on various devices.

Word Processor

A software application used for composing, editing, formatting, and printing documents.

IoT Network

A system comprising tangible items such as gadgets, automobiles, and home appliances equipped with sensors, software, and additional technologies designed to link and share information with other devices and systems via the internet.