Effects of extent of chlorination, extraction rate, and flour particle size on cake baking functionality explored by RVA and time-lapse photography Meera Kweon, Louise Slade*, Harry Levine*, Ron Martin, Lonnie Andrews, and Edward Souza USDA, ARS, Soft Wheat Quality Lab, Wooster, OH 44691 * Food Polymer Science Consultancy, Morris Plains, NJ 07950

Comparison of ingredients Cookie Cake Sucrose high Fat Water low Flour unchlorinated chlorinated straight grade low extraction rate no post-milling post-milling

Effects of chlorination on flour modify amylose-associated phospholipid enhance amylose pasting decrease gluten strength decrease flour pH

Objectives Explore the effects of on cake baking functionality by extent of chlorination extraction rate flour particle size on cake baking functionality by RVA time-lapse photography

Good cultivar for cake flour production Extent of chlorination and extraction rate of SRW flour used for cake baking Croplan 594W Good cultivar for cake flour production Very fine milling Flour Miag Pin Extraction rate (%) Ash (%) Protein Extent of chlorination (pH) SG 74 0.396 7.55 5.9, 5.0, 4.8, 4.4, 4.0 Low X 55 0.323 6.88 5.7, 4.9, 4.6, 4.0, 3.8 Post-milled 0.318 6.79 5.7, 4.9, 4.6, 4.0, 3.7

Particle size distribution of SRW flour used for cake baking Weight percent of the flour samples by Ro-tap

Methods Rapid Visco Analyzer (RVA) - Model: RVA-4 (Newport Scientific, Australia) - Sample concentration: 3.5g (db) flour + 25mL solvent - Heating rate: 5Co/min - Temperature range: 50C→95C→50C Cake Baking - AACC 10-90 Method with formula modification Cake Texture (measured by TA.XT2i) - Combined procedure (AIB standard and Texture Technologies Corp. study 40W) - TPA test - Pre-test speed: 2.0 mm/sec - Test speed: 2.0 mm/sec - Post-test speed: 2.0 mm/sec - Compression distance: 10.0 mm - Probe: ½” diameter acrylic cylinder (rounded edge)

Ingredients and formula for cake Flour 100.0 Sugar 137.5 NFDM 12.0 Egg White 9.0 Salt 3.0 Soda 1.95 SAPP 0.29 MCP 2.05 Shortening 37.5 Water Baking temp. (oF) 340 Baking time (min) 35 Notes: Sugar concentration (%S) is 50% w/w, the same as used for RVA studies. Total solvent (TS) is 275.

RVA of flour samples in water or 50% (w/w) sucrose SG Low X Post-milled

Time-lapse photography for cake baking with low X Croplan 594W

Moisture content and RH of cake Dry mouthfeel

Cake texture

Cake geometry

Conclusions Three factors were explored by RVA and time-lapse photography for Croplan 594W. The extent of chlorination and milling extraction rate showed dramatic effects, but post-milling to reduce particle size was a less significant factor. RVA showed that starch pasting was accelerated and both peak and set-back viscosities were enhanced with increasing extent of chlorination. These effects were exaggerated by the high sugar concentration relevant to cake baking, compared to the effects in water. Cake baking with chlorinated flours, 50%S, and 275 TS showed that: - As the extent of chlorination increased, cake moisture content and edge height decreased. Center height and shape factor were curvilinear with a maximum near pH 4.6. - Collapse occurred dramatically for cakes baked with unchlorinated flour samples due to delayed starch pasting, as documented by time-lapse photography and comparison to the geometry of the final cooled cakes. - Starch pasting and egg white setting occurred too early for the cakes baked with excessively chlorinated flour (≤pH 4.0), but too late for the cakes baked with unchlorinated or insufficiently chlorinated flour (≥pH 4.9), compared to the ideal performance for appropriately chlorinated flours (below pH 4.9 and above pH 4.0). Informal sensory evaluation of texture showed that mouthfeel was related to both moisture content and the relationship between moisture content and cake RH. Excessive chlorination resulted in unacceptably dry mouthfeel.

Acknowledgements Tom Donelson (SWQL) CJ Lin (Mennel Milling Co.) Gang Guo (Mennel Milling Co.) Thank you !!!