Cereal Chem 38:487 - 500.  |  VIEW ARTICLE

Chloride Content of Cake Flours and Flour Fractions.

W. F. Sollars. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

Unbleached cake flours contained 43 to 54 mg. chloride per 100 g. flour. Over 60% of this chloride appeared in the water-solubles. The other fractions were very low in chloride content. However, the prime starch, which often amounted to over 70% of the flour in these low-protein cake flours, contained 20 to 25% of the flour chloride. Chlorine-bleached cake flours contained 131 to 189 mg. chloride per 100 g. flour. Nearly all this increased chloride was in and rather equally divided between the water-solubles and the gluten. The tailings contained a small part of the increased chloride, and the prime starch had very little of the increase. The chloride of the bleached water-solubles appeared almost entirely in the low-molecular- weight part. More than half of the chloride of the bleached gluten was held in the lipids, but the protein residue contained substantial amounts. In a cake flour treated with chlorine at five different levels, the increased chloride appeared chiefly in and about equally divided at all levels between the water-solubles and the gluten. The tailings gained chloride slowly. The prime starch did not show any consistent increase. An improvement in an acetic acid fractionation procedure for flour was made by recovering the soluble protein from the supernatant by dialysis and lyophilization. This made possible 98 to 99% recoveries of dry matter and protein.