Effect of Chlorine Treatment on the Rheological Properties of Wheat Flour

염소처리가 밀가루의 리올로지 특성에 미치는 영향

  • Han, Myung-Kyu (Department of Food Science and Technology, Dongguk University) ;
  • Chang, Hak-Gil (Department of Food Science and Nutrition, Kyungwon University) ;
  • Shin, Hyo-Sun (Department of Food Science and Technology, Dongguk University)
  • 한명규 (동국대학교 식품공학과) ;
  • 장학길 (경원대학교 식품영양학과) ;
  • 신효선 (동국대학교 식품공학과)
  • Published : 1992.04.01


The effects of chlorine treatment on the rheological properties (farinogram, extensogram, amylogram) of soft white wheat flour were studied by treating flour with different amounts (1, 2 and 4 ounces per 100 pounds of flour) of liquidized chlorine gas. Departure time, water absorption and dough stability increased while mechanical tolerance index decreased as the level of chlorine increased. It was appeared that extensibility and resistance at chlorine level of 1 to 2 oz was appropriate for baking properties of flour compared to those of untreated wheat flour. The temperature at maximum viscosity increased gradually with increasing levels of chlorine. It was noted that maximum viscosity was greatly increased at 4 oz compared to those of lower levels of chlorine treatment.


wheat flour;chlorine treatment;rheological properties