Chorleywood bread process

A Dictionary of Food and Nutrition | 2005 | 540 words | Copyright

Chorleywood bread process A method of preparing dough for bread making by submitting it to intense mechanical working, so that, together with the aid of oxidizing agents, the need for bulk fermentation of the dough is eliminated. This is a so‐called ‘no‐time’ process and saves 1½–2 hours in the process; permits use of an increased proportion of weaker flour, and produces a softer, finer loaf, which stales more slowly. Named after the British Baking Industries Research Association at Chorleywood.

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DAVID A. BENDER. "Chorleywood bread process." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 10 Feb. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "Chorleywood bread process." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (February 10, 2012). http://www.encyclopedia.com/doc/1O39-Chorleywoodbreadprocess.html

DAVID A. BENDER. "Chorleywood bread process." A Dictionary of Food and Nutrition. 2005. Retrieved February 10, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-Chorleywoodbreadprocess.html

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