Chorleywood bread process

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Chorleywood bread process A method of preparing dough for bread making by submitting it to intense mechanical working, so that, together with the aid of oxidizing agents, the need for bulk fermentation of the dough is eliminated. This is a so‐called ‘no‐time’ process and saves 1½–2 hours in the process; permits use of an increased proportion of weaker flour, and produces a softer, finer loaf, which stales more slowly. Named after the British Baking Industries Research Association at Chorleywood.