Cake Flour

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.