A high sugar cake would have poor volume and have fallen in the center, due to the sugar's effect on:
A) Delaying gluten development
B) Elevating coagulation temperature
C) Liquid absorption
D) Excess development of gluten
E) A and B

Question

Quizplus · Accepted Answer

Sugar in high quantities can delay gluten formation and also elevate the coagulation temperature of proteins, both of which can lead to a cake having poor volume and collapsing in the center.

A High Sugar Cake Would Have Poor Volume and Have