Cereal Chem 56:333 - 335.  |  VIEW ARTICLE
Chlorine Treatment of Cake Flours. I. Effect of Lipids.

A. C. Johnson, R. C. Hoseney, and E. Varriano-Marston. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Cakes baked from chlorine-treated flour defatted with petroleum ether had slightly lower volumes but much poorer grains than did those baked from nondefatted flour. Cakes baked from untreated flours defatted with petroleum ether did not rise excessively or collapse during baking, but their grain was coarse and open. The baking properties of both Cl2-treated and untreated flours were restored to their original quality by replacing their extracted lipids. Interchanging the lipid fractions showed that either lipids extracted from Cl2-treated flour or those extracted from untreated flour would restore the baking properties of the Cl2- treated flour. Therefore, the beneficial effect of Cl2-treatment appeared to be on a flour component(s) other than the lipids. Certain commercial surfactants could replace the native flour lipids in cake making.