Influence of Flour Chlorination and Ingredient Formulation on the Quality Attributes of Pancakes

From: Cereal Chemistry | Date: November 1, 2006| Author: Bettge, A D; Morris, C F; Finnie, S M | Copyright information

ABSTRACT

Soft wheat flour is commonly chlorinated in North America for the production of cakes and pancakes. The oxidative properties of chlorine gas cause chemical modifications to flour components that enhance processing and end-use functionality of the intended food products. The objectives of this study were 1) to compare how untreated and chlorinetreated commercial soft wheat flour perform in a standard pancake formulation and 2) to compare how the individual ingredients in a stan...

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