The crystalline form of fat is important in making shortened cakes in order to
A) Coat the flour and provide for separation into layers
B) Melt quickly and recrystallize as beta crystals
C) Obtain a cake with a fine grain and texture
D) 2 and 3
E) All of the above

Question

Quizplus · Accepted Answer

The crystalline form of fat is important in obtaining a cake with a fine grain and texture, as it influences the aeration and structure of the cake batter.

The Crystalline Form of Fat Is Important in Making Shortened