High‐ratio yellow cake. The starch cake as a model system for response to chlorine

Starch was extracted from wheat by wet milling, purified by differential centrifugation in water and substituted for flour in a high‐ratio yellow cake recipe. Carboxymethyl cellulose (1 % of the starch weight) was included to compensate for the poor water absorbing capacity of the starch. The cakes, in contrast to those prepared with flour (unchlorinated), did not suffer structural collapse on cooling. Further purification of the starch, accomplished by repeated shaking with toluene and water and removal of the emulsions so formed, led to cakes which did collapse. The collapse was prevented by chlorination of the toluenetreated starch and this system thus provides a potentially useful model for simulating the response of wheat flour to chlorine.