During Baking

Multiple Choice

During baking

A) eggs set the structure by coagulating protein and gelatinizing starch.
B) if the oven temperature is too high, leavening gas is lost from the batter before there is a chance for coagulation of the proteins and gelatinization of the starch.
C) low baking temperatures create a crust before the cake can rise, resulting in a hump that forms as the interior of the cake continues to rise.
D) heat browns the crust through the Maillard reaction.