Most types of commercial flour are sifted before they are packaged and sold in the

store. What effect do you think this has

on the quality of the flour?

It improves the texture of the flour

Explanation:

Flour is supposed to have a very fine texture. Commercial flour is not expected to occur in lumps. Lumps reduce the utility of the flour.

Hence, to improve the texture of the commercial flour, it is thoroughly sifted to ensure that there are no large lumps in the flour.This is so important when producing cake flour where the achievement of fine texture is of utmost priority.