Cereal Chem 54:1056 - 1061.  |  VIEW ARTICLE
Studies on Pan-Cake Baking. III. Effects of pH, Mixing Time, and Moisture Level on the Quality of Pan-Cake from Reconstituted Flour.

M. Seguchi and J. Matsuki. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

Cake flour was fractionated into water-solubles (5.31%) gluten (5.38%, tailings (15.0%), and prime starch (73.0%) with acetic acid. Pan-cake with quality equal to that from parent flour was baked with the pH of batter using acid-fractionated flour components was higher than 5.20. Similar quality restoration was effected when gluten was mixed to full development at the optimum liquid level.