Chorleywood Bread Process - Additives

Additives

Bread making processes may include the following additives, but these additives are not limited to CBP:

• Fat in the form of palm fat or oils, to soften the dough and bread and create a finer cell structure.
• Salt allows yeast to grow while reducing competitive bacterial growth, and affects the flavour.
• Esters of monoglycerides and diglycerides act as emulsifiers and anti-staling agents.
• Calcium propionate inhibits mould.
• Enzymatically active soy flour contains lipoxygenase enzymes that creates whiter crumb
• Azodicarbonamide is a flour oxidizer, banned in EU, Canada, Japan, Australia and New Zealand, but permitted in the US.
• Ascorbic acid is the most common dough oxidising agent used in the EU, mainly for wholemeal and whole grain breads. It is used in all bread in the UK.
• Gluten provides texture. Added gluten augments the low gluten levels of cheap low-protein wheat.
• Starch enzymes and protein enzymes are used to rapidly break down wheat starches to sugars to feed the yeast and to "mellow" the gluten to allow for reduced mechanical mixing times. Enzymes are also engineered to survive baking temperatures and great variations in pH to impart anti-staling and softening qualities to the finished products. Some enzymes used for baking in the UK are de-natured hence are not required to be labelled.

In many countries, enzymes and several other "improvers" are not required to be listed on ingredient labels, as they are considered to be consumed in the baking process.).