Cereal Chem 56:324-327.  |  VIEW ARTICLE
Cake-Baking Dynamics: Relation of Flour-Chlorination Rate to Batter Expansion and Layer Volume.

L. T. Kissell and W. T. Yamazaki. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Physical behavior of cake batters made with the Wooster research formula and the AACC full-formula was observed by a cathetometer during baking and cooling cycles. The maximum height of the batter-air interface of each cake was recorded at 1-min intervals. The effects of 14 levels of chlorination on baking performance were determined, using 0-1.0 ml of Cl2 per gram of flour (pH 5.7-3.8). Batter expansion was greater for treated flours, even at the lowest chlorination rate, than for untreated flour. For AACC batters, thermal expansion and final volume were maximum at 20-30% of the normal chlorination rate (0.5 ml of Cl2 per gram) and for Wooster batters, at 50% normal. With both methods, batter expansion and final layer volume reduced gradually with increasing chlorine dosage. In informal organoleptic tests, the crumb texture of AACC cakes was acceptable over a chlorination range of 20-100% of normal and was optimum over a range of 40-80%.