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.
Answer: B
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Karen's physician is deciding whether peripheral parenteral nutrition (PPN) or total parenteral nutrition (TPN) would be more appropriate for her condition. What situation would most likely warrant the need for TPN?
a. The patient requires a solution with low osmolarity. b. The patient needs nutrition support for less than two weeks c. The patient has various access sites available in the arms and legs. d. The patient has low nutrient needs. e. The patient is on fluid restriction.
It is not a good idea to change your diet based on a single study
Indicate whether the statement is true or false
Which of the following describes the basic function of a coenzyme?
a. Attaches to RNA to assist in the synthesis of an enzyme b. Attaches to cell membranes to assist in the uptake of an enzyme c. Attaches to an enzyme, which allows for the activation of the enzyme d. Attaches to an enzyme, which allows for the transportation of the enzyme
Definition choices:
A. retrogradation B. gelation C. reduction D. gelatinization E. dextrinization