قراءة لمدة 1 دقيقة Chorleywood bread process

The Chorleywood bread process was invented at the British Baking Industries Research Association at Chorleywood in 1961.
Compared to traditional bread-making processes, it uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat.
The bread is made in a shorter time.
In 2009, 80% of bread made in the United Kingdom was made this way.

It uses dough conditioners.
These are usually oxidizing agents such ascorbic acid or potassium bromate.
The high-speed mixing process takes less than 5 minutes.
The mixer operates at hundreds of revolutions per minute.

It has been criticised as producing unhealthy ultra-processed food.