Baking Formula Innovation to Eliminate Chlorine Treatment of Cake Flour

ABSTRACT Chlorine treatment of soft wheat flour improves cake volume and produces a stiffer, more resilient crumb. Four pairs of chlorine-treated and untreated flours were obtained. A selected portion of the area under the Rapid Visco Analyser hot pasting flour viscosity curve was used to determine how much starch could be used with a nonchlorine-treated flour so that the area is equivalent to that produced by a chlorine-treated cake flour with no added starch. Replacement of nonchlorine-treated flour with up to 43% starch produced areas under the pasting curve that were equivalent to those produced by chlorine-treated flours. Increased concentration of dried egg albumen plus added soya lecithin and xanthan gum were included in the formulation containing starch and nonchlorine treated flour to produce a new basic ingredient set. The basic ingredient set was evaluated for its influence on cake geometry, crumb structure, and crumb texture response to compression (hardness and spring-back rate). High-ratio w...