Cereal Chem 62:63-66   |  VIEW ARTICLE
Note: Effect of Varying Flour Protein Content on Angel Food and High-Ratio White Layer Cake Size and Tenderness.

C. S. Gaines and J. R. Donelson. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

The effect of artificially varying cake flour protein content on the size and tenderness of white layer cake and angel food cake was evaluated by varying cake flour protein content from approximately 7 to 16% by air-classification techniques and by adding gluten. Volume and tenderness of white layer cakes were not significantly affected by flour protein content. Height and tenderness of angel food cake decreased as flour protein content increased. However, relatively large (approximately 2%) increases in protein content were required to effect the change.