Cereal Chem 59:378 - 380.  |  VIEW ARTICLE
Contribution of Chlorinated Flour Fractions to Cake Crumb Stickiness.

C. S. Gaines and J. R. Donelson. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Cakes from two flours were evaluated objectively for stickiness and cake volume by interchanging fractions (ie, prime starchy tailings, gluten, water solubles, and hexane-extracted lipids) from chlorinated and unchlorinated flour. Stickiness of cakes made from chlorinated flour resulted primarily from chlorine alteration of the prime starch fraction. Cake volume improvement was caused primarily by chlorine alteration of flour lipids.