What is a common result of sifting flour before use in baking?

Sifting flour before use in baking serves a significant purpose that contributes to the lightness and fluffiness of baked goods. When flour is sifted, it aerates and breaks up any clumps that may have formed, leading to a more uniform texture in the final product. The process adds air to the flour, which helps create a lighter batter or dough. Consequently, this aeration contributes to a tender crumb in cakes, pastries, and breads, allowing them to rise better when they are baked.

In contrast, options that suggest increased risk of lumps, a heavier texture, or decreased moisture do not align with the benefits of sifting. Sifting is specifically aimed at preventing clumps, promoting a lighter texture, and ensuring that the ingredients are well mixed, all of which combine to enhance the quality of the baked product.