ABSTRACTHigh ratio cakes baked from composite flours of hard red winter wheat and grain sorghum were inferior to those baked from wheat flour alone. The lipid, water‐soluble and starch fractions of grain sorghum were interchanged with those of wheat to identify the responsible component(s). Sorghum lipids did not display functionality, perhaps due to their low concentration of glycolipids. The effect of exchanging water‐solubles on cake quality was negligible. Both volume and texture were inferior when sorghum starch replaced wheat starch. Replacement of sucrose with dextrose greatly improved cake volume and texture, apparently by lowering the high gelatinization temperature of the sorghum sta
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