Cereal Chem 58:314 - 317.  |  VIEW ARTICLE
Relation of Cultivar and Flour Particle Size Distribution to Cake Volume.

V. K. Chaudhary, W. T. Yamazaki, and W. A. Gould. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

Intermediate-cut air-classified fractions from flours of different cultivars representing several wheat classes, and therefore differing in granularity, were similar in mass median diameter but formed cakes with significantly different volumes. Similarly, flours reconstituted from fractions separated by wet-fractionation and representing different cultivars were similar in mass median diameter but formed cakes differing in volume. These results suggest that in addition to particle size itself, heritable endosperm-fracturing properties are important in influencing layer-cake quality.