Cereal Chem 72:616-620  |  VIEW ARTICLE

Replacement of Chlorine Treatment for Cake Flour.

C. A. Thomasson, R. A. Miller, and R. C. Hoseney. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Treatment of unchlorinated soft wheat flour at 7% flour moisture for 30 min at 125 C, and supplementing that flour with 0.12% (fwb) xanthan gum, produced cakes with volumes that were slightly greater than those of cakes made with the chlorinated control flour. The crumb grains were essentially equivalent. The addition of 200 or 300 ppm L-cysteine to cake batter made with unchlorinated, heat-treated flour also produced cakes with volumes and crumb grain scores equal to those of cakes made with the chlorinated control flour. Addition of hydrogen peroxide plus peroxidase to the cake formula containing heat-treated flour also improved the cake volume, grain, and color. However, the volume was less than that of the cakes made with the chlorine-treated control flour. Heat treatment also reduced the degree of shrink of the cake during baking to a value equal to that of the cakes made with the chlorinated control flour. Enthalpy values of heat-treated flour measured by differential scanning calorimetry showed that starch was not gelatinized during heating.