What is 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 [[Fat|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 agent|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]].<ref>{{Cite web|date=2016-06-21|title=Chorleywood Baking Process {{!}} Baking Processes|url=https://bakerpedia.com/processes/chorleywood-baking-process/|access-date=2023-09-01|website=BAKERpedia|language=en-US}}</ref> It has been criticised as producing unhealthy [[ultra-processed food]].<ref>{{Cite news|last=Hayward|first=Tim|date=2023-09-01|title=Ultra-processed food furore leaves a woolly taste in the mouth|work=Financial Times|url=https://www.ft.com/content/3fefb452-457e-4e4e-a495-8bb0942ef9ee|access-date=2023-09-01}}</ref> ==References== {{reflist}} [[Category:Breads]] [[Category:Baking]]