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.

Question

Quizplus · Accepted Answer

Cake flour is commonly used in cake baking because it has a lower protein content than all-purpose flour, which helps to create a more tender and delicate crumb. Eggs provide structural strengthening while tenderizing ingredients like sugar and fat balance this effect. Chlorinated cake flour, which is treated with chlorine gas, is preferred for cake baking because it breaks down the gluten in the flour and makes it even more tender. Cake flour helps to provide structure in cakes, but it is the combination of cake flour and eggs that provides structural strengthening. Tenderizing ingredients, such as sugar and fat, balance this effect to create a tender, fluffy cake. Chlorinated cake flour is preferred because it helps to break down the starch granules, resulting in a finer crumb texture. Cake flour actually has a higher percentage of starch than bread flour, which makes it ideal for creating a delicate crumb structure.

Cake Flour