AACC International Approved Methods

Baking Quality

AACCI Method 10-15.01
Baking Quality of Angel-Cake Flour

VIEW METHOD

Objective
To evaluate soft wheat cake flour as used in foam-type cakes. Cake flours, appropriate for producing high-ratio layer cakes often receive postmilling treatment to reduce flour particle size and are pretreated with chlorine gas to about 4.8 pH. Steps 2-5 of the method may be used to determine whipping quality (foam specific gravity) of dried egg albumen.