Cereal Chem 67:99-100   |  VIEW ARTICLE

Note: Flour Fraction Interchange Studies of Effects of Chlorination on Cookie Flours.

J. R. Donelson. Copyright 1990 by the American Association of Cereal Chemists, Inc. 

Flour fractionation-reconstitution procedures were used to study the spread-depressing effects of chlorination on cookie flours. In a series of interchanges between individual flour fractions from untreated and chlorinated flours, the reduction in cookie spread was found to be the result of changes in the chlorinated starch fraction. Hydration data (alkaline water retention capacity) indicated the loss in cookie spread was related to increased hydration of the chlorinated starch fraction.