- Chorleywood Bread Process
The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at
Chorleywoodand is now used to make 80% of the UK’s bread. [cite web |url=http://sofa.dartnet.co.uk/www-campden/www/training/cmb13.htm |title=The Chorleywood Bread Process, Training course, Campden and Chorleywood Food Research Association (CCFRA) |format= |work= ] The process had an important impact in the United Kingdom as it permitted a much greater proportion of domestically grown low-protein wheat to be used in the grist[cite web |url=http://www.bakersfederation.org.uk/20th_century.aspx |title=The Federation of Bakers: the baking industry > history of bread > 20th century |accessdate=2007-07-20 |format= |work= ] at the cost of reduced nutritional value.cite book | last = Lawrence | first = Felicity | title = Not on the Label: What Really Goes Into the Food on Your Plate | date = 2004 | publisher = Penguin | id = ISBN 978-0141015668] cite book | last = Whitley | first = Andrew | title = Bread Matters:The State of Modern Bread and a Definitive Guide to Baking Your Own | date = 2006 | publisher = Fourth Estate | id = ISBN 978-0007203741]
CBP uses low-protein
wheatscombined with chemical improvers, and uses intense mechanical working of the dough by high-speed mixers. By introducing several minutes of high-energy mixing into the baking process, the fermentation period is substantially reduced, which increases the production speed of each loaf. The CBP method of making bread cannot be reproduced in a normal kitchen because of this requirement.
In the book "Not on the Label: What Really Goes Into the Food on Your Plate", Felicity Lawrence observes 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. 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. [ [http://www.howies.co.uk/dohboy/intro.php dohboy website] ]
* [http://www.bakersfederation.org.uk/home.aspx The Federation of Bakers]
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