The Chorleywood Bread Process

Contents......Page 6
Preface......Page 10
Acknowledgements......Page 12
1: The basic principles of breadmaking......Page 14
2: A brief history of the Chorleywood Bread Process......Page 19
The main principles of the Chorleywood Bread Process......Page 30
Definitely not the Chorleywood Bread Process......Page 32
Other no-time dough development processes......Page 34
Spiral mixing......Page 35
Sponge and dough in the USA......Page 36
Flour......Page 37
Yeast......Page 42
Water......Page 43
Oxidants......Page 44
Fats......Page 48
Emulsifiers......Page 49
Sugar......Page 50
Mould inhibitors and preservatives......Page 51
Improvers and concentrates......Page 52
Types of mixer......Page 53
The role of energy......Page 56
The role of temperature......Page 59
Mixing and dough consistency......Page 60
Cell creation during mixing......Page 62
Mixer headspace pressure control......Page 66
Brews, sponges and sours......Page 68
Modification of dough bubble structure......Page 70
Dividing......Page 71
Intermediate or first proving......Page 72
Final moulding......Page 74
Final proof......Page 76
Baking......Page 77
Cooling and storage......Page 78
Primary causes of quality defects and their contributing factors......Page 79
Quality defects in fermented products and their causes......Page 81
Quality defects in four-piece bread......Page 91
Introduction......Page 93
The Bread Faults Expert System......Page 96
Choosing a product and process......Page 97
Fault diagnosis or quality enhancement......Page 99
Processing details......Page 104
Using knowledge-based systems as teaching tools......Page 107
Conclusions......Page 108
Introduction......Page 109
Changing recipes to make products using the Chorleywood Bread Process......Page 110
Steps to convert a traditional recipe to a Chorleywood Bread Process recipe......Page 111
Useful conversion information......Page 112
Using improvers......Page 113
Dough consistency......Page 114
Mixing conditions......Page 115
Recipes......Page 116
Standard bread: semi-automatic plant (family bakery)......Page 117
Standard bread: plant production......Page 118
High specific-volume bread......Page 120
Oven-bottom and crusty bread......Page 121
Scottish batch bread......Page 122
Irish batch bread......Page 123
Brown bread......Page 124
Vienna rolls and batons......Page 125
French sticks......Page 126
Soft round and finger rolls......Page 128
Baps or plain teacakes......Page 129
Reduced-energy rolls......Page 130
Currant buns......Page 131
Hot cross buns......Page 132
Swiss buns......Page 134
Doughnuts......Page 135
Tea bread and bun rings......Page 136
Fruited teacakes......Page 137
Malt bread......Page 138
Farmhouse rolls......Page 139
Brown farls......Page 140
Hamburger rolls: UK style......Page 141
Hamburger rolls: US style......Page 142
Brown teacakes......Page 143
Irish turnovers or grinders......Page 144
Irish soda bread (with yeast)......Page 145
Milk bread: containing whole-milk solids......Page 146
Milk bread: containing skimmed-milk solids......Page 147
Wholemeal or wholewheat bread......Page 148
Mixed-grain bread......Page 149
Rye bread......Page 150
Recipe for final dough......Page 151
White bread......Page 153
Wholemeal bread......Page 154
Indian breads......Page 155
Chinese steamed bread (man-t’ou)......Page 156
Pizza bases......Page 157
Retarding Chorleywood Bread Process doughs......Page 158
Part-baked bread......Page 159
Part-baked rolls......Page 160
Part-baked French sticks......Page 161
Starch-based coating for part-baked rolls and sticks......Page 162
Frozen unproved doughs......Page 163
Plant bakeries......Page 165
Craft bakeries......Page 166
In-store bakeries......Page 168
International applications......Page 169
Raw materials......Page 171
Functional ingredients......Page 173
Dough mixing and control......Page 174
Dough processing......Page 175
Proving and baking......Page 176
12: Conclusions......Page 177
References......Page 180
Further reading......Page 186
Other relevant publications......Page 189
Index......Page 190