Cereal Chem 59:496 - 500.  |  VIEW ARTICLE
Flour Chlorination. I. Chlorine Location and Quantitation in Air-Classified Fractions and Physicochemical Effects on Starch.

G. Huang, J. W. Finn, and E. Varriano-Marston. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Cake flour was treated with 0, 1, or 4 oz of chlorine per cwt and dry-fractionated by an air classifier. Fractions containing high levels of protein showed the highest chlorine content as determined by biamperometric titration. X-ray microanalysis of the chloride on the protein and starch indicated that protein absorbs significantly more chloride than does starch at all levels of chlorine treatment, and that the chloride uptake by the protein increases with increasing chlorine dose. Conversely, chloride uptake by starch granules reached a plateau at a dose of 2 oz/cwt (no significant increase at 4 oz/cwt). Starches washed from untreated and chlorinated flours showed an increase in beta-amylolysis and a decrease in intrinsic viscosity when treated with increased levels of chlorine, indicating that the starch was depolymerized during chlorination. In addition, the presence of a carbonyl absorption band on the infrared scans of the treated starches suggested that an oxidation occurred at carbons C-2 and C-3 during chlorination.