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Chorleywood Bread Process.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Chorleywood Bread Process./
Author:	Cauvain, S P.
other author:	Young, L S.
Description:	1 online resource (191 pages)
Subject:	Bread. -
Online resource:	Click to View
ISBN:	9781845691431

Chorleywood Bread Process.
Cauvain, S P.

Chorleywood Bread Process. - 1 online resource (191 pages)

Intro -- Contents -- Preface -- Acknowledgements -- 1: The basic principles of breadmaking -- 2: A brief history of the Chorleywood Bread Process -- 3: Chorleywood Bread Process fundamentals -- The main principles of the Chorleywood Bread Process -- Definitely not the Chorleywood Bread Process -- Other no-time dough development processes -- Amflow dough production -- Mechanical dough development in Australia -- Spiral mixing -- Sponge and dough in the USA -- 4: Ingredient qualities and quantities in the Chorleywood Bread Process -- Flour -- Yeast -- Salt -- Water -- Oxidants -- Fats -- Emulsifiers -- Enzyme-active materials -- Sugar -- Soya flour -- Mould inhibitors and preservatives -- Other ingredients -- Improvers and concentrates -- 5: Dough mixing and the Chorleywood Bread Process -- The functions of mixing -- Types of mixer -- The role of energy -- The role of temperature -- Mixing and dough consistency -- Cell creation during mixing -- Mixer headspace pressure control -- Brews, sponges and sours -- 6: Processing Chorleywood Bread Process doughs -- Modification of dough bubble structure -- Dividing -- Rounding and first moulding -- Intermediate or first proving -- Final moulding -- Final proof -- Baking -- Cooling and storage -- 7: Optimising quality with the Chorleywood Bread Process -- Primary causes of quality defects and their contributing factors -- Quality defects in fermented products and their causes -- Quality defects in four-piece bread -- 8: Knowledge-based systems and the Chorleywood Bread Process -- Introduction -- The Bread Faults Expert System -- Intelligent Mediator and Bread Advisor -- Choosing a product and process -- Fault diagnosis or quality enhancement -- 'What if?' experimentation -- Processing details -- Advice and help -- Using knowledge-based systems as teaching tools -- Conclusions.

Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both the process itself, how it has evolved and current best practice in maximising both process efficiency and product quality.

ISBN: 9781845691431Subjects--Topical Terms:

559292
Bread.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX769.C46 2006eb

Dewey Class. No.: 664.7523

Chorleywood Bread Process.
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505 0 $a Intro -- Contents -- Preface -- Acknowledgements -- 1: The basic principles of breadmaking -- 2: A brief history of the Chorleywood Bread Process -- 3: Chorleywood Bread Process fundamentals -- The main principles of the Chorleywood Bread Process -- Definitely not the Chorleywood Bread Process -- Other no-time dough development processes -- Amflow dough production -- Mechanical dough development in Australia -- Spiral mixing -- Sponge and dough in the USA -- 4: Ingredient qualities and quantities in the Chorleywood Bread Process -- Flour -- Yeast -- Salt -- Water -- Oxidants -- Fats -- Emulsifiers -- Enzyme-active materials -- Sugar -- Soya flour -- Mould inhibitors and preservatives -- Other ingredients -- Improvers and concentrates -- 5: Dough mixing and the Chorleywood Bread Process -- The functions of mixing -- Types of mixer -- The role of energy -- The role of temperature -- Mixing and dough consistency -- Cell creation during mixing -- Mixer headspace pressure control -- Brews, sponges and sours -- 6: Processing Chorleywood Bread Process doughs -- Modification of dough bubble structure -- Dividing -- Rounding and first moulding -- Intermediate or first proving -- Final moulding -- Final proof -- Baking -- Cooling and storage -- 7: Optimising quality with the Chorleywood Bread Process -- Primary causes of quality defects and their contributing factors -- Quality defects in fermented products and their causes -- Quality defects in four-piece bread -- 8: Knowledge-based systems and the Chorleywood Bread Process -- Introduction -- The Bread Faults Expert System -- Intelligent Mediator and Bread Advisor -- Choosing a product and process -- Fault diagnosis or quality enhancement -- 'What if?' experimentation -- Processing details -- Advice and help -- Using knowledge-based systems as teaching tools -- Conclusions.
505 8 $a 9: Variety bread production with the Chorleywood Bread Process -- Introduction -- Changing recipes to make products using the Chorleywood Bread Process -- Converting bulk fermentation recipes to the Chorleywood Bread Process -- Steps to convert a traditional recipe to a Chorleywood Bread Process recipe -- Useful conversion information -- Using improvers -- Use of rework -- Dough consistency -- Flour type -- Mixing conditions -- Salt and yeast levels -- Recipes -- Standard bread: semi-automatic plant (family bakery) -- Standard bread: plant production -- High specific-volume bread -- Oven-bottom and crusty bread -- Scottish batch bread -- Irish batch bread -- Brown bread -- Vienna rolls and batons -- French sticks -- Soft round and finger rolls -- Baps or plain teacakes -- Reduced-energy rolls -- Currant buns -- Hot cross buns -- Swiss buns -- Doughnuts -- Tea bread and bun rings -- Fruited teacakes -- Malt bread -- Farmhouse rolls -- Brown farls -- Hamburger rolls: UK style -- Hamburger rolls: US style -- Brown teacakes -- Irish turnovers or grinders -- Irish soda bread (with yeast) -- Milk bread: containing whole-milk solids -- Milk bread: containing skimmed-milk solids -- Wholemeal or wholewheat bread -- Mixed-grain bread -- Rye bread -- Sponge and dough, including North American pan breads -- Sponge recipe for 16h sponge -- Recipe for final dough -- Australian and New Zealand breads -- White bread -- Wholemeal bread -- Indian breads -- Chinese steamed bread (man-t'ou) -- Pizza bases -- Retarding Chorleywood Bread Process doughs -- Part-baked products -- Part-baked bread -- Part-baked rolls -- Part-baked French sticks -- Starch-based coating for part-baked rolls and sticks -- Frozen unproved doughs -- 10: Applications of the Chorleywood Bread Process -- Plant bakeries -- Craft bakeries -- In-store bakeries -- International applications.
505 8 $a 11: The future of the Chorleywood Bread Process -- Raw materials -- Functional ingredients -- Dough mixing and control -- Dough processing -- Proving and baking -- 12: Conclusions -- References -- Further reading -- Other relevant publications -- Index.
520 $a Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both the process itself, how it has evolved and current best practice in maximising both process efficiency and product quality.
588 $a Description based on publisher supplied metadata and other sources.
590 $a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 0 $a Bread. $3 559292
655 4 $a Electronic books. $2 local $3 554714
700 1 $a Young, L S. $3 1373864
776 0 8 $i Print version: $a Cauvain, S P $t Chorleywood Bread Process $d Cambridge : Woodhead Publishing India PVT. LTD,c2006 $z 9781855739628
797 2 $a ProQuest (Firm)
856 4 0 $u https://ebookcentral.proquest.com/lib/nfu/detail.action?docID=269418 $z Click to View