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A comprehensive review of the Chorleywood bread process for bakers, food scientists, food technologists and students wanting a better understanding of the process and its role in commercial bread making
The introduction of the Chorleywood Bread Process had profound effects for bread
production, baking processes and the structure of the industry - bringing about fundamental changes in ingredient technology and process and equipment design. Written by world leading expert Stanley Cauvain and Linda Young - formerly of CCFRA - this book explains the underlying principles of the
process and ways of maximising its potential in producing a wide range of baked products.
After a brief review of the basic principles of bread making, the book outlines the
development and fundamental characteristics of the Chorleywood Bread Process. Subsequent chapters review the steps in the process (including ingredient quality and quantities, dough mixing and processing), common quality defects and how they can be prevented or resolved, and the use of
knowledge-based software systems to manage the process.The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.
Contents
- The basic principles of breadmaking
- A brief history of the Chorleywood Bread Process
- Chorleywood Bread Process fundamentals
Main principles of CBP. Definitely not the Chorleywood Bread Process. Other no-time dough development processes.
- Ingredient qualities and quantities in the Chorleywood Bread Process
Flour. Yeast. Water. Salt. Oxidants. Fats. Emulsifiers. Enzyme active material. Soya flour. Improvers and concentrates.
- Dough mixing and the Chorleywood Bread Process
Functions of mixing. Types of mixer. Speed. Role of energy and temperature. Cell creation. Headspace pressure
control. Brews, sponges and sours.
- Processing Chorleywood Bread Process doughs
Modification of dough bubble structure. Dividing. First moulding. Intermediate proof. Final moulding. Proving. Baking. Cooling and storage.
- Optimising quality with the Chorleywood Bread Process
Primary causes of quality defects and contributing factors. Quality defects in fermented products and their causes. Quality defects in four-piece bread.
- Knowledge-based systems and the Chorleywood Bread Process
Introduction. The Bread Faults Expert System. Intelligent Mediator and Bread Advisor. KBSs as teaching tools.
- Variety bread production with the Chorleywood Bread Process
Introduction. Changing recipes to make products using the CBP. Converting bulk fermentation recipes to CBP. Using improvers. Using re-work. Dough consistency. Salt and yeast levels. Sample recipes.
- Applications of the Chorleywood Bread Process
Plant bakeries. Craft bakeries. In-store bakeries. International use.
- The future for the Chorleywood Bread Process
Hardback book - 192 pages
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