Chlorinated flours

Contact of polysaccharides with halogens may produce sorption complexes. The action of chlorine on cereals has been used to improve baking properties,2253 but the observed effect could be due to the oxidative effect of chlorine on flour polysaccharides (consult Section VII) and other reactions of nonsaccharide flour components. Chlorination of flours increases their viscosity2254,2255 and hydrophobicity.2256 Chlorinated flours have also been reported as adhesives2257 and as oil collectors.2258,2259 Their stability can be increased by neutralization with ammonia.2260... 

Chlorinated flour Wheat flour that has been treated with chlorine for aging and bleaching purposes. The flours that are most frequently chlorinated are cake flours. These bleached flours have an acidic pH and weaker gluten due to disruption of disulfide bonds. 

Liquid chlorine dioxide, ClOj, boils at 284 K to give an orange-yellow gas. A very reactive compound, it decomposes readily and violently into its constituents. It is a powerful oxidising agent which has recently found favour as a commercial oxidising agent and as a bleach for wood pulp and flour. In addition, it is used in water sterilisation where, unlike chlorine, it does not produce an unpleasant taste. It is produced when potassium chlorate(V) is treated with concentrated sulphuric acid, the reaction being essentially a disproportionation of chloric(V) acid ... 

The biggest use of chlorine dioxide is in bleaching wood pulp. In some mills, much of the chlorine and hypochlorite has been replaced by chlorine dioxide to reduce the amount of chlorinated by-products. Chlorine dioxide is also used to bleach textiles, flour, and edible fats and oils. 

Chlorine Manufactured hy electrolysis, bleaching cotton and flour by-product of organic chemicals Textiles, chemicals Attacks entire respirato ry tract and mucous membrane of eye... 

At present, chlorine dioxide is primarily used as a bleaching chemical in the pulp and paper industry. It is also used in large amounts by the textile industry, as well as for the aching of flour, fats, oils, and waxes. In treating drinking water, chlorine dioxide is used in this country for taste and odor control, decolorization, disinfection, provision of residual disinfectant in water distribution systems, and oxidation of iron, manganese, and organics. The principal use of chlorine dioxide in the United States is for the removal of taste and odor caused by phenolic compounds in raw water supplies. 

Chlorine E925 All flour intended for use in the manufacture of cakes, except wholemeal ... 

Chlorine dioxide E926 All flour except wholemeal. All bread, except wholemeal 30... 

Cake Flour. This is also known as high ratio flour and was made by treating flour with chlorine gas. Originally, the chlorine was used to bleach the flour but it was found that the flour could be used to make cakes where the ratio of sugar to flour and of liquid to flour both exceeded one. Hence the expression high ratio . 

Heat treatment is now used instead of chlorination. The effect of either treatment is to reduce the elasticity of the gluten, presumably by denaturing the proteins. High ratio flour is particularly suitable for sponge cakes. 

Sodium bicarbonate is soluble in water at 0°C a saturated solution is 6.5% with the solubility rising to 14.7% at 60°C. It can be expected then that sodium bicarbonate will dissolve in the aqueous phase of a batter or dough. It will then react with any acid present, including any acid ingredients such as butter milk. Chlorinated cake flour, where it is still used, has sufficient acidity (110 g of the flour will neutralise 0.27 g of sodium bicarbonate). 

Chlorine Dioxide. Chlorine dioxide gas (CIO2) is known as dyox. As a gaseous treatment it is normally applied at the flour mill. Dyox is widely used in the UK, USA, Australia and Canada and Japan. 

As well as acting as a flour improver, chlorine dioxide also bleaches the flour. Unfortunately it also destroys the tocopherols. 

Chlorine. Traditionally, cake flour was treated with chlorine gas at the flour mill. This produced the so-called high ratio cake flour, i.e. a flour that could be mixed with more than its own weight of both sugar and water. The use of chlorine is being phased out, to be replaced by heat treated flours. The heat treatment of flour does not need permission from anyone. 

There are several methods of manufacturing is on a commercial scale, for instance the calcination of oxalic add blended with potassium chloride, treatment of sodium chlorite with chlorine, or of sodium chlorate with sulphur dioxide in the presence of concentrated sulphuric add. Chlorine dioxide is utilized as a strong bleaching agent for cellulose, paper, flour, oils and such like, as well as a solvent for removing lignin from wood pulp. 

Chlorine. Except to bleach wood pulp and flour, chlorine itself is rarely used as a bleaching agent. 

Abrasive cleaners arc used lo remove soils and stains from hard surfaces that are durable lo the scouring action. Such surfaces include stainless steel and porcelain plumbing fixtures, metal and ceramic cooking utensils, and various stone, metal, and ceramic building surfaces. Typically, these products consist of a very high level of abrasive (commonly silica flour) with moderate to low levels of a dry chlorine bleach (KDCC or chlorinaled trisodium phosphate) and low levels of surfactant (LAS) and builder (STP) for wetting action and improved stain removal... 

The ash is almost completely soluble in hydrochloric acid the insoluble part, consisting of sand and earth, should not exceed 0-3% of the flour. About 50% of the ash is phosphoric anhydride, the remainder being oxides of potassium, calcium, magnesium, sodium and iron, with traces of silica and chlorine. Lead, copper, zinc and alum should be absent. 

Beet pectin and wheat-flour pentosans undergo an oxidative gelation (Neukom, 1976 Neukom and Markwalder, 1978) instigated by ferulic acid peroxidase through diferulic acid crosslinking. Crowe (1989) and Thibault et al. (1991) effected the same crosslinking with persulfate and chlorine, respectively. 

Crowe, N. L. (1989). Effect of chlorine compounds and other oxidants on the oxidative gelation and cake baking properties of wheat flour pentosans. Diss. Abstr. Int. B. 50 13. 

Chlorinated polyethylene was evaluated as a compatibiliser forpoly(vinyl chloride) composites containing 25% or 40% wood flour. The compositions also contained lubricants, a stabiliser and a processing aid. Following blending, the composites were characterised by rheology studies and measurements of melt strength. The addition of chlorinated polyethylene significantly enhanced the processability of... 

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