The Chorleywood bread process is an industrial process of making dough in bread production. The CBP, or no time method, was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and is now used to make 80% of the UK's bread. Compared to the older bulk fermentation process, the CBP is able to use lower protein wheat, and produces bread in a shorter time, with the disadvantage that the bread requires extra processing to enhance the flavour. CBP is able to use lower protein wheat because some protein is lost during bulk fermentation of traditional bread; this does not occur to the same degree in mechanically developed doughs.
The process had an important impact in the United Kingdom, as at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products, and it therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist. Whereas this innovation benefitted UK agriculture in finding new, higher value markets for its products, some critics claim CBP products have reduced nutritional value.
Read more about Chorleywood Bread Process: Details, Adoption, Modern Use, Additives, Criticism, Other Processes
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