Chorleywood bread process
The Chorleywood bread process was invented at the British Baking Industries Research Association at Chorleywood in 1961. Compared to traditional bread-making processes, it uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat. The bread is made in a shorter time. In 2009, 80% of bread made in the United Kingdom was made this way.
It uses dough conditioners. These are usually oxidizing agents such ascorbic acid or potassium bromate.The high-speed mixing process takes less than 5 minutes. The mixer operates at hundreds of revolutions per minute.[1]
It has been criticised as producing unhealthy ultra-processed food.[2]
References[change | change source]
- ↑ "Chorleywood Baking Process | Baking Processes". BAKERpedia. 2016-06-21. Retrieved 2023-09-01.
- ↑ Hayward, Tim (2023-09-01). "Ultra-processed food furore leaves a woolly taste in the mouth". Financial Times. Retrieved 2023-09-01.