Bread has been prepared for thousands of years, with evidence of starch residue on rocks used for pounding plants dating back 30,000 years. Traditionally, bread was made through a process of combining flour and water to form dough, allowing the dough to rise through yeast fermentation, and then baking the risen dough. However, the modern Chorleywood bread process developed in 1961 uses intense mechanical working to dramatically reduce fermentation time. This process is now widely used globally and allows the use of grain with lower protein content.
Bread has been prepared for thousands of years, with evidence of starch residue on rocks used for pounding plants dating back 30,000 years. Traditionally, bread was made through a process of combining flour and water to form dough, allowing the dough to rise through yeast fermentation, and then baking the risen dough. However, the modern Chorleywood bread process developed in 1961 uses intense mechanical working to dramatically reduce fermentation time. This process is now widely used globally and allows the use of grain with lower protein content.
Bread has been prepared for thousands of years, with evidence of starch residue on rocks used for pounding plants dating back 30,000 years. Traditionally, bread was made through a process of combining flour and water to form dough, allowing the dough to rise through yeast fermentation, and then baking the risen dough. However, the modern Chorleywood bread process developed in 1961 uses intense mechanical working to dramatically reduce fermentation time. This process is now widely used globally and allows the use of grain with lower protein content.
Bread has been prepared for thousands of years, with evidence of starch residue on rocks used for pounding plants dating back 30,000 years. Traditionally, bread was made through a process of combining flour and water to form dough, allowing the dough to rise through yeast fermentation, and then baking the risen dough. However, the modern Chorleywood bread process developed in 1961 uses intense mechanical working to dramatically reduce fermentation time. This process is now widely used globally and allows the use of grain with lower protein content.
Australia revealed starch residue on rocks used for pounding plants. [4][5] It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was was to retain a piece of dough from the previous day to use as a form of sourdough starter, as Pliny also reported.[9][10] The Chorleywood bread process was developed in 1961; it uses the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. The process, whose high-energy mixing allows for the use of grain with a lower protein content, is now widely used around the world in l Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa, in contrast to parts of South and East Asia where rice or noodle is the staple. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. The addition of yeast to the bread explains the air pockets commonly found in bread.[14] Owing to its high levels of gluten (which give the dough sponginess and elasticity), common or bread wheat is the most common grain used for the preparation of bread, w