Bread n. food made of flour or meal (and) baked.

. Bread is characterised by a crust, a dry thin layer that encloses a soft, sponge-like cellular structure. The crust will usually have a light golden-brown colour. In some bread products the colour may be darker,

Chorleywood bread process is a high-volume bread ., the CBP is also able to use lower protein wheat, thus being able to produce a loaf of bread from flour to sliced and packaged form in about three-and-a-half hours. diabolical efficiency removes bread's most precious ingredient: time. The CBP process produces bread in a shorter time, also called no time method characterized mechanically, by intense mixing and use of
oxidizing agents Principle: the first fermentation stage is re pic in word
Origin: Chorleywood Bread Process (CBP), named after the Hertfordshire town where it was created in the labs of the Flour Milling and Baking Research Association. The importance of energy in dough development was recognised many years ago in 1961 by scientists and technologists working in the British Baking Industries Research Association (BBIRA) based at Chorleywood in the UK. Their work to lead to the introduction of the Chorleywood Bread Process (CBP). The CBP was characterised by the transfer of a defined level of energy to the dough within a defined time. They recognised the importance of both the total energy requirement and the rate at which that energy was delivered. The latter is more important than has previously been appreciated. Scope: CBP

is used in over 80 percent of factory-produced bread in the United Kingdom, Australia, New Zealand and India. Many smaller bakers also use the CBP to mix their dough which they then process by hand. Many "speciality", "crusty", and organic breads are produced this way. The CBP is only minimally used in the United States, largely due to the "strong" high protein wheats grown in North America that do not require such intensive mixing. Since the introduction of the process, many UK domestic wheat varieties have been improved. Flour suitable for traditional high quality pan bread (11.5% - 13.5% protein) can now be sourced in the United Kingdom. Prior to the CBP, UK bread was hugely reliant on imported wheat, particularly from North America.
Chorleywood Bread Process fundamentals

The CBP is only a method of producing quick-ripened bread dough

adding vegetable fat along with processing aids, oxidising agents, emulsifiers, additives and improvers meant that fermentation times could be substantially reduced.

The high-shear mixing generates high temperatures in the dough counteracted by chilled water The air pressure control during mixing affects the fineness of crumb texture in the finished bread. With the introduction of the pressure vacuum mixer we can chng so many tunes on the
bubble structure that a wide range of bread types are possible.
Ingredients Flour 100.0kg Yeast 2.0kg Salt 2.0kg Water 60.5kg CBP improver 1.0kg - Oxidants - emulsifiers - Enzyme active material - Other ingredients - Soya flour - Improvers and concentrates Hard Fat 2.0kg

Salt Salt is used for a variety of purposes in the manufacture of baked

products. First and foremost it makes a major contribution to product flavour. It is also important, because of its ionic nature, in the control of product water activity and therefore mould-free shelf-life. In the manufacture of fermented products, salt limits the activity of yeast in dough and so recipes should be balanced to take this into account. The lower the level of salt in the dough the lower the yeast level will be to maintain a given proof time (Williams and Pullen, 1998). There is also some impact of salt on gluten formation in the dough-making stage.
Hard fats improve loaf volume, crumb softness and help it to last longer. Hydrogenated fats have commonly been used, though large bakers are phasing them out, possibly replacing them with fractionated fats. These don't contain or produce transfats, which have been associated with heart disease. REDUCING AGENT Used as L-cysteine hydrochloride (E920), cysteine is a naturally occurring amino acid used in baking to create stretchier doughs, especially for burger buns and French sticks. It may be derived from animal hair and feathers. EMULSIFIERS Widely used in bread improvers to control the size of gas bubbles, emulsifiers enable the dough to hold more gas and therefore grow bigger and make the crumb softer. Emulsifiers also reduce the rate at which the bread goes stale. SOYA FLOUR Widely used in bread "improvers", soya flour has a bleaching effect on flour, and assists the machinability of dough and the volume and softness of bread, enabling more water to be added to the dough.

BLEACH Chlorine dioxide gas is used by millers and makes white flour whiter. It has some "improving" effect on the flour - bleaches have been used as a substitute for the natural ageing of flour. PRESERVATIVES Calcium propionate is widely used, as is vinegar (acetic acid). Preservatives are only necessary for prolonged shelf life - home freezing is a chemical-free alternative. FLOUR TREATMENT AGENT L-ascorbic acid (E300) can be added to flour by the miller, or at the baking stage. It acts as an oxidant, helping to retain gas in the dough, which makes the loaf rise more and gives a false impression of value. It is not permitted in wholemeal flour, but permitted in wholemeal bread.

WATER SALT YEAST

The whole process from flour to a ready loaf can be done in about 3 hours

Mixing of dough: Mix all the ingredients into a soft dough. Knead without adding extra flour until it is silky and
slightly stretchy. The process uses intensive high speed mixers to combine the flour, improvers, vegetable fat, yeast
and water to make the dough. Processing Chorleywood Bread Process doughs

The main difference is that is replaces the slow mixing and kneading process of traditional breadmaking with a much faster mix and a reduced first proving time. After that, the dough is treated in the same way, being moulded and proved for about an hour before baking. This reduces the amount of time required to bake a loaf by about an hour compared with traditional bakeries. It also means that flour with less protein (ie gluten) can be used, helping the mills to use more British grown wheat, which is naturally lower in protein than Canadian or US wheat which had been used previously.
Modification of dough bubble structure - Dividing - First moulding - Intermediate proof - Final moulding - Proving - Baking - Cooling and storage introducing a number of high speed mixes the fermentation period quickens it . Flour,

water, yeast, salt, fat, and, where used, minor ingredients common to many bread-making techniques such as Vitamin C, emulsifiers and enzymes are mechanically mixed for about three minutes.
The dough then needs to be shaken violently for around 3 minutes, this requires a lot of energy and the heat given off helps the dough to rise. The

high-shear mixing generates high temperatures in the dough,

which is cooled in some advanced mixers using a cooling jacket. Chilled water or ice may also be used to counteract the temperature rise during high-speed mixing.
The air pressure in the mixer headspace is maintained at a partial vacuum to prevent the gas bubbles in the dough from getting too large and creating an unwanted "open" structure in the finished crumb. Air

pressure in the mixer headspace can be controlled to keep gas bubbles at the desired size and number. Typical operating regimes are pressure followed by vacuum, and atmospheric followed by vacuum. The pressure control during mixing affects the fineness of crumb texture in the finished bread. the application of partial
vacuum to achieve a fine cell structure in the final product.
Once finished the dough is sliced and left to recover for about 8 minutes. After being placed in its tins it sits for about an hour, at this time its very important to regulate the humidity and temperature of its local environment. After the time is up the bread is baked for around 20 minutes at 400 degrees F and then moved to cool down. After about 2 hours its ready to be sliced, packaged and sent out. Dough mixing and the Chorleywood Bread Process

The CBP was characterised by the transfer of a defined level of energy to the dough within a defined time. They recognised the importance of both the total energy requirement and the rate at which that energy was delivered. The latter is more important than has previously been appreciated. When introduced in 1961, the CBP was defined by the requirement to deliver 11 Wh/kg dough in the mixer within 25 minutes of mixing, and the BBIRA scientists showed that increasing the rate of energy transfer (while keeping to the same total energy and within the 25 minute period) gave improvements in dough gas retention. In the CBP, dough mixing carries on until the predetermined level of energy has been transferred rather than for a predetermined time. This means that variations in the loading of ingredients into the mixing bowl will not result in variations in bread quality. the transfer of energy depends on the interactions between dough and the mixing tool. A smaller dough batch will result in a different interaction, and usually the rate of energy transfer is reduced, so that reductions in mixing times are not as great as might be anticipated. Dough consistency will also affect the rate of energy transfer, with stiff dough taking less time to develop to its full Watt-hour allowance than soft dough. Detailed investigation of the role of air in the development of bread dough at the Flour Milling and Baking Research Association (FMBRA), Chorleywood, revealed that it was possible to use a combination of positive and negative pressures to achieve a wide range of bread cell structures (Cauvain, 1995). Where a fine cell structure was required in the product, the first stage of the mixing would be run under positive pressure to optimise ascorbic-acid-assisted oxidation and the second part of the cycle run under negative pressure to yield a fine and uniform cell structure in the final product. Products which required a more open cell structure could be made using higher pressures in the mixer headspace (Cauvain, 2003).

Defects: excessive damaged starch in

the context of the Chorleywood Bread Process (CBP), where it lead to a more open cell structure and greying of bread crumb.

Baked Products:
Science, Technology and Practice
Stanley P. Cauvain and Linda S. Young
BakeTran, High Wycombe, Bucks, UK