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Chlorination. A process in which a substance, such as flour or water, is treated with chlorine (q.v.) to achieve such desired effects as disinfection in the case of water or bleaching in the case of flour. In cake flour (q.v.), chlorination, in addition to its bleaching action, brings about a reduction in pH (q.v.), and a marked improvement in the flour's baking performance by modifying the character of its protein and gluten (q.v.). These beneficial effects do not materialize with cookie flour (q.v.). In bread flour, chlorine (q.v.) acts as a strong maturing agent (q.v.).