Impact of chlorine treatment on properties of wheat flour and its components in the presence of sucrose.

Highlights • Chlorination impacts free and bound wheat flour lipids. • It improves the cake batter solvent phase holding capacity of wheat flour. • It improves interaction between the flour components and the batter solvent phase. • Starch and protein networks in chlorinated flour-sucrose gels are well organized. Abstract Chlorine treatment increases the surface hydrophobicity of starch granules of soft wheat flour and reduces its gluten network forming capacity and apparent content of the flour lipids, the latter presumably by forming chlorinated derivatives. It also increases its solvent holding capacity as shown by proton nuclear magnetic resonance (1H NMR) experiments in presence of sucrose. The exchanging protons in the extra-granular space are present in an environment with restricted mobility, indicating strong interactions between chlorinated soft wheat flour (CSWF) components and solvent. Chlorination reduced the capability of free flour lipids to shield starch granules during rapid visco analysis (RVA). The higher viscosity reached in RVA with CSWF was attributed to not only its lipids having different properties but also its protein, resulting in improved starch swelling and amylose leaching. Finally, 1H NMR indicated that starch and protein networks in CSWF-sucrose gels were better structured than in gels prepared from non-chlorinated flour. [ABSTRACT FROM AUTHOR]