Quality of cakes from heat-treated flour – new report from CCFRA

Citation

(2003), "Quality of cakes from heat-treated flour – new report from CCFRA", Nutrition & Food Science, Vol. 33 No. 1. https://doi.org/10.1108/nfs.2003.01733aab.003

Quality of cakes from heat-treated flour – new report from CCFRA

Quality of cakes from heat-treated flour – new report from CCFRA

A new report from Campden and Chorleywood Food Research Association (CCFRA) will help companies understand the factors that affect the production of cakes from heat-treated flour. This has become widely accepted as an alternative to the use of chlorinated flours in cake production, since the use of chlorine was prohibited in the EU in 2000. At that time, CCFRA published a review of the technical alternatives.

With the subsequent adoption of heat-treated flours it has become apparent that good end-product quality can be achieved. This, however, is not just a matter of replacing chlorinated flour with heat-treated flour since other recipe adjustments need to be made. "Factors affecting the production of cakes from heat-treated cake flour" (CCFRA Review, No. 20 Supplement 1) discusses the necessary adjustments in detail by presenting the findings of a series of experiments designed to assess the significance of factors that affect the quality of cakes produced with heat-treated flour. It will be of use to anyone involved in the production of high ratio cakes.

Copies or further information can be obtained from Mrs Sue Hocking, CCFRA. Tel: 01386 842225; Fax: 01386 842100; E-mail: pubs@campden.co.uk