Criticism
In the book Not on the Label: What Really Goes Into the Food on Your Plate, Felicity Lawrence claims that the industrial scale of the Chorleywood Bread Process comes at a nutritional cost, requiring larger amounts of salt and yeast than traditional bread recipes. However, salt levels in all types of bread have been reduced in recent years. Andrew Whitley in his book Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own criticises the CBP for the inferior flavour and texture of the bread made in this way.
There is a small group of campaigners, under the name Doh Boy, who criticize the Chorleywood bread process. They wish to raise awareness of the disadvantages of this method.
Read more about this topic: Chorleywood Bread Process
Famous quotes containing the word criticism:
“As far as criticism is concerned, we don’t resent that unless it is absolutely biased, as it is in most cases.”
—John Vorster (1915–1983)
“The greater the decrease in the social significance of an art form, the sharper the distinction between criticism and enjoyment by the public. The conventional is uncritically enjoyed, and the truly new is criticized with aversion.”
—Walter Benjamin (1892–1940)
“A friend of mine spoke of books that are dedicated like this: “To my wife, by whose helpful criticism ...” and so on. He said the dedication should really read: “To my wife. If it had not been for her continual criticism and persistent nagging doubt as to my ability, this book would have appeared in Harper’s instead of The Hardware Age.””
—Brenda Ueland (1891–1985)