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Volumn 75, Issue 4, 1998, Pages 568-570

Combining flour heating and chlorination to improve cake texture

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Indexed keywords

TEXTURES;

EID: 0344447057 PISSN: 00090352 EISSN: None Source Type: Journal
DOI: 10.1094/CCHEM.1998.75.4.568 Document Type: Article

Times cited : (10)

References (10)

1
- 0003497429
- Method 02-52, approved April 1961, reviewed October 1982 and 1994; Method 10-90, approved October 1976 revised October 1982, reviewed October 1994; Method 10-91 approved April 1968, reviewed October 1982 and 1994; Method 44-40, approved April 1961, revised October 1994. The Association: St. Paul, MN
- American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 02-52, approved April 1961, reviewed October 1982 and 1994; Method 10-90, approved October 1976 revised October 1982, reviewed October 1994; Method 10-91 approved April 1968, reviewed October 1982 and 1994; Method 44-40, approved April 1961, revised October 1994. The Association: St. Paul, MN.
- (1995) Approved Methods of the AACC, 9th Ed.

2
- 21144466700
- Use of the farinograph in predicting baking quality of unchlorinated and chlorinated flours
- Conforti, F. D., and Johnson, J. M. 1992. Use of the farinograph in predicting baking quality of unchlorinated and chlorinated flours. J. Food Qual. 15:333-347.
- (1992) J. Food Qual. , vol.15 , pp. 333-347
- Conforti, F.D.¹ Johnson, J.M.²

3
- 0343029526
- Technique for objectively measuring a relationship between flour chlorination and cake crumb stickiness
- Gaines, C. S. 1982. Technique for objectively measuring a relationship between flour chlorination and cake crumb stickiness Cereal Chem. 59:149-150.
- (1982) Cereal Chem. , vol.59 , pp. 149-150
- Gaines, C.S.¹

4
- 0018109148
- The role and function of chlorine in the preparation of high-ratio cake flour
- Gough, B. M., Whitehouse, M. E., and Greenwood, C. T. 1978. The role and function of chlorine in the preparation of high-ratio cake flour. Crit. Rev. Food. Sci. Nutr. 10:91-113.
- (1978) Crit. Rev. Food. Sci. Nutr. , vol.10 , pp. 91-113
- Gough, B.M.¹ Whitehouse, M.E.² Greenwood, C.T.³

5
- 0343901097
- Cake baking dynamics: Relation of flour-chlorination rate to batter expansion and layer volume
- Kissel, L. T., and Yamazaki, W. T. 1979. Cake baking dynamics: Relation of flour-chlorination rate to batter expansion and layer volume. Cereal Chem. 56:324-327.
- (1979) Cereal Chem. , vol.56 , pp. 324-327
- Kissel, L.T.¹ Yamazaki, W.T.²

6
- 85005667795
- Heat treatment of flour as an alternative to chlorination
- Russo, J. V., and Doe, C. A. 1970. Heat treatment of flour as an alternative to chlorination. J. Food Technol. 5:363-374.
- (1970) J. Food Technol. , vol.5 , pp. 363-374
- Russo, J.V.¹ Doe, C.A.²

7
- 84987344606
- Effect of heat-treatment of wheat flour on pancake springiness
- Seguchi, M. 1990. Effect of heat-treatment of wheat flour on pancake springiness. J. Food Sci. 55:784-785.
- (1990) J. Food Sci. , vol.55 , pp. 784-785
- Seguchi, M.¹

8
- 0001559274
- Studies on pan-cake baking. I. Effect of chlorination of flour on pan-cake qualities
- Seguchi, M., and Matsuki, J. 1977. Studies on pan-cake baking. I. Effect of chlorination of flour on pan-cake qualities. Cereal Chem. 54-287-299.
- (1977) Cereal Chem. , vol.54 , pp. 287-299
- Seguchi, M.¹ Matsuki, J.²

9
- 0009019631
- Replacement of chlorine treatment for cake flour
- Thomasson, C. A., Miller, R. A., and Hoseney, R. C. 1995. Replacement of chlorine treatment for cake flour. Cereal Chem. 72-616-620.
- (1995) Cereal Chem. , vol.72 , pp. 616-620
- Thomasson, C.A.¹ Miller, R.A.² Hoseney, R.C.³

10
- 0344849119
- Cake flour and baking research: A review
- Yamazaki, W. T., and Kissell, L. T. 1979. Cake flour and baking research: A review. Cereal Foods World 23:114-116, 118-119.
- (1979) Cereal Foods World , vol.23 , pp. 114-116
- Yamazaki, W.T.¹ Kissell, L.T.²

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