The production of cakes from non-chlorinated
flour - a review

Assess the pros and cons of alternatives to chlorinated flours in cake production as the use of chlorinated flours is phased out.

The production of good quality high-ratio cakes has historically relied on the use of chlorinated flours. With the use of chlorinated flours being phased out in the UK from November 2000, increasing attention is being given to the use of non-chlorinated flours, in combination with other processes or specialised ingredients, as alternatives. This review pulls together information on the alternatives available, describes their potential and limitations, and assesses their likely effects on the quality of high ratio cakes.

The contents of the review include:

• Introduction - history and mechanisms of chlorination
• Alternative flour treatments, ingredients and recipes:
  - Acetylation
  - Heat treatment and its practical application
  - Specialised ingredients
  - Recipe adjustments
  - Novel methods
• Results of trials
• Discussion and conclusions
• References