Gough B M, Whitehouse M E, Greenwood C T
CRC Crit Rev Food Sci Nutr. 1978;10(1):91-113. doi: 10.1080/10408397809527245.
The literature on the role of chlorine treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. A brief perspective of the present use of chlorine in high-ratio cake flours is included. Investigations of the uptake of gaseous chlorine by flour and its distribution among and chemical action upon the major flour components (water, protein, lipid, and carbohydrate) are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physicochemical observations of flour and its fractions are also considered. The characteristics of the starch in flour appear to be critical in high-ratio cakes. Chlorine treatment modifies the gelatinization behavior of the starch granules yet does not change their gelatinization temperature not is there evidence of chemical attack upon the starch molecules. Therefore, it is suggested that chlorine effects the necessary changes in starch behavior by reacting with the noncarbohydrate surface contaminants on the granules. Alternative methods of improving high-ratio cake flours are mentioned, particularly heat-treatment processes.
结合谷物化学和蛋糕制作技术的现有知识，讨论了面粉氯处理在高比例蛋糕生产中的作用的相关文献。其中包括目前高比例蛋糕粉中氯使用情况的简要概述。评估了面粉对气态氯的吸收及其在主要面粉成分（水、蛋白质、脂质和碳水化合物）中的分布和化学作用。还考虑了通过面糊和蛋糕实验以及对面粉及其组分的物理化学观察所证明的氯化的物理效应。面粉中淀粉的特性在高比例蛋糕中似乎至关重要。氯处理改变了淀粉颗粒的糊化行为，但没有改变其糊化温度，也没有证据表明淀粉分子受到化学攻击。因此，有人认为氯通过与颗粒上的非碳水化合物表面污染物反应，影响了淀粉行为的必要变化。文中提到了改善高比例蛋糕粉的替代方法，特别是热处理工艺。
