Flour Power! The Effect Flour Has on the Density of Angel Food Cake

Overview

Objectives/Goals This projects goal was to determine if different types of flour used in an angel food cake would affect the density. I believe that cake flour will produce the least dense cake because it has the lowest level of gluten protein. Methods/Materials Four different types of four were used to bake angel food cakes. Traditional cake four was used according to the recipe, and then was substituted by all-purpose whole wheat and spelt flour. Each cake was baked under the same conditions, using the same ingredients other than flour. Three cakes were baked per flour type. Results Cake four with the least amount of gluten proteins produced a significantly less dense cake than the others. Whole wheat flour with twice as much gluten protein as cake flour was the densest. Conclusions/Discussion My conclusion is that the less amount of gluten protein present in the flour the lower the angel food cakes density will be. This supports my hypothesis and proves cake flour makes the lightest angel food cake.

Competition history

• CSEF 2008 Chemistry · Entry S0505

Resources

• CSEF project summary ↗

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