1. Effects of extent of chlorination, extraction rate, and flour particle size on cake baking functionality explored by RVA and time-lapse photography
Meera Kweon, Louise Slade*, Harry Levine*, Ron Martin,
Lonnie Andrews, and Edward Souza
USDA, ARS, Soft Wheat Quality Lab, Wooster, OH 44691
* Food Polymer Science Consultancy, Morris Plains, NJ 07950

2. Comparison of ingredients
Cookie
Cake
Sucrose
high
Fat
Water
low
Flour
unchlorinated
chlorinated
straight grade
low extraction rate
no post-milling
post-milling

3. Effects of chlorination on flour
modify amylose-associated phospholipid
enhance amylose pasting
decrease gluten strength
decrease flour pH

4. Objectives Explore the effects of on cake baking functionality by
extent of chlorination
extraction rate
flour particle size
on cake baking functionality by
RVA
time-lapse photography

5. Good cultivar for cake flour production
Extent of chlorination and extraction rate of SRW flour used for cake baking
Croplan 594W
Good cultivar for cake flour production
Very fine milling
Flour
Miag Pin
Extraction
rate (%)
Ash
(%)
Protein
Extent of chlorination
(pH) SG 74
0.396
7.55
5.9, 5.0, 4.8, 4.4, 4.0
Low X 55
0.323
6.88
5.7, 4.9, 4.6, 4.0, 3.8
Post-milled
0.318
6.79
5.7, 4.9, 4.6, 4.0, 3.7

6. Particle size distribution of SRW flour used for cake baking
Weight percent of the flour samples by Ro-tap

7. Methods Rapid Visco Analyzer (RVA)
- Model: RVA-4 (Newport Scientific, Australia)
- Sample concentration: 3.5g (db) flour + 25mL solvent
- Heating rate: 5Co/min
- Temperature range: 50C→95C→50C
Cake Baking
- AACC Method with formula modification
Cake Texture (measured by TA.XT2i)
- Combined procedure
(AIB standard and Texture Technologies Corp. study 40W)
- TPA test
- Pre-test speed: 2.0 mm/sec
- Test speed: 2.0 mm/sec
- Post-test speed: 2.0 mm/sec
- Compression distance: 10.0 mm
- Probe: ½” diameter acrylic cylinder (rounded edge)

8. Ingredients and formula for cake
Flour
100.0
Sugar
137.5
NFDM
12.0
Egg White
9.0
Salt
3.0
Soda
1.95
SAPP
0.29
MCP
2.05
Shortening
37.5
Water
Baking temp. (oF)
340
Baking time (min) 35
Notes:
Sugar concentration (%S) is 50% w/w, the same as used for RVA studies.
Total solvent (TS) is 275.

9. RVA of flour samples in water or 50% (w/w) sucroseSG
Low X
Post-milled

10. Time-lapse photography for cake baking with low X Croplan 594W

11. Moisture content and RH of cake
Dry mouthfeel

12. Cake texture

13. Cake geometry

14. Conclusions
Three factors were explored by RVA and time-lapse photography for Croplan 594W.
The extent of chlorination and milling extraction rate showed dramatic effects,
but post-milling to reduce particle size was a less significant factor.
RVA showed that starch pasting was accelerated and both peak and set-back viscosities
were enhanced with increasing extent of chlorination. These effects were exaggerated by
the high sugar concentration relevant to cake baking, compared to the effects in water.
Cake baking with chlorinated flours, 50%S, and 275 TS showed that:
- As the extent of chlorination increased, cake moisture content and edge height decreased.
Center height and shape factor were curvilinear with a maximum near pH 4.6.
- Collapse occurred dramatically for cakes baked with unchlorinated flour samples due to
delayed starch pasting, as documented by time-lapse photography and comparison to
the geometry of the final cooled cakes.
- Starch pasting and egg white setting occurred too early for the cakes baked with
excessively chlorinated flour (≤pH 4.0), but too late for the cakes baked with
unchlorinated or insufficiently chlorinated flour (≥pH 4.9), compared to the ideal performance
for appropriately chlorinated flours (below pH 4.9 and above pH 4.0).
Informal sensory evaluation of texture showed that mouthfeel was related to
both moisture content and the relationship between moisture content and cake RH.
Excessive chlorination resulted in unacceptably dry mouthfeel.

15. Acknowledgements Tom Donelson (SWQL) CJ Lin (Mennel Milling Co.)
Gang Guo (Mennel Milling Co.)
Thank you !!!