Cakes are tender because the high water content in cake formulas creates a low-viscosity batter that minimizes the formation of
A) crumb.
B) gelatinization.
C) dextrinization.
D) gluten.

Question

Quizplus · Accepted Answer

The high water content in cake formulas indeed leads to a low-viscosity batter, which is crucial for minimizing the formation of gluten. Gluten is the protein network formed when wheat flour is mixed with water, and its development is reduced in high-moisture environments, leading to the tender texture of cakes.

Cakes Are Tender Because the High Water Content in Cake