Answer to Question 1
Carefully draw outline of product which has been cut in half. Mark a starting point and measure the area exactly with a polar planimeter. Subtract the starting value from the ending value to obtain the area of the baked product.
Answer to Question 2
Both are fractions from the milling of flour. Straight flour is 100 of the wheat, combining all streams. Short patent flour is between 70-80 of the streams, thus being high in starch and low in protein.