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The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
Thomas Hylton "Bill" Collins (11 July 1931 – 3 March 2021) was a British baker who, [1] with George Elton and Norman Chamberlain, developed the Chorleywood bread process at the British Baking Industries Research Association in Chorleywood. [2] He was awarded the Queen Elizabeth II Silver Jubilee Medal in 1978. [3] [4]
A major change in the United Kingdom was the development in 1961 of the Chorleywood bread process. This used the intense mechanical working of dough, and control of gases touching dough, to dramatically reduce the fermentation period and the time taken to produce a loaf at the expense of taste and nutrition. [35]
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]
In the early 1960s, researchers at the British Baking Industries Research Association in Chorleywood improved upon an earlier American bread-making process. This resulted in the Chorleywood bread process which is now used in over 80% of commercial bread production throughout the UK. [8] In the 1973 BBC Television documentary, Metro-land, Sir ...
The Chorleywood bread process uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors [who?] to be an effective way to deal with the soft wheat flours characteristic of British Isles agriculture, it is controversial [according to whom?] due to a perceived lack of quality in the final product ...
Bread. Barley bread; Cockle bread; Granary bread – made from malted-grain flour (in the United Kingdom, Granary flour, a proprietary malted-grain flour, is a brand name, so bakeries may call these breads malthouse or malted-grain bread.) [2] See: sprouted bread for similar. Rowie; Loaf. Cottage loaf; Manchet; Milk roll – also known as a ...
Chorleywood bread process – another bread making process that increases volume; Flour treatment agent; Graham flour – an early unbleached whole-grain flour; Maida flour – a commonly bleached flour in India