The Chorleywood Bread Process

The Chorleywood Bread Process

Volumn , Issue , 2006, Pages 1-178

  Cauvain, Stanley P ^a   Young, Linda S ^a  

^a BakeTran ^*  (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84903412462     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691431     Document Type: Book

References (153)

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126. Collins T.H. The Chorleywood Bread Process: variety production. FMBRA Report 71 1976, CCFRA, Chipping Campden, Gloucestershire.
127. Chamberlain N., Collins T.H., Mcdermott E.E. The Chorleywood Bread Process: the effects of alpha-amylase activity on commercial bread. FMBRA Report 73 1977, CCFRA, Chipping Campden, Gloucestershire.
128. Chamberlain N., Collins T.H. The Chorleywood Bread Process: oxidising improver effects of potassium bromate and ascorbic acid. FMBRA Report 95 1981, CCFRA, Chipping Campden, Gloucestershire.
129. Chamberlain N., Collins T.H. The Chorleywood Bread Process: replacement of bromate with ascorbic acid in commercial trials. FMBRA Report 119 1984, CCFRA, Chipping Campden, Gloucestershire.
130. Cauvain S.P., Davies J.A., Fearn T. Flour characteristics and fungal alpha-amylase in the Chorleywood Bread Process. FMBRA Report 121 1985, CCFRA, Chipping Campden, Gloucestershire.
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133. Cauvain S.P. Effects of bran, germ and low grade flour on CBP bread quality. FMBRA Report 138 1987, CCFRA, Chipping Campden, Gloucestershire.
134. Cauvain S.P., Little K. Mixing and Processing Chorleywood Bread Process doughs: 1. Factor affecting dough rheology. CCFRA R&D Report 84 1999, CCFRA, Chipping Campden, Gloucestershire.
135. Cauvain S.P., Little K., Anfield J. Mixing and processing Chorleywood Bread Process doughs: 2.The application of pressure-vacuum mixers. CCFRA R&D Report 115 2001, CCFRA, Chipping Campden, Gloucestershire.
136. Cauvain S.P., Little K. Mixing and processing Chorleywood Bread Process doughs: 3. Influences of processing stages on bread quality. CCFRA R&D Report 120 2001, CCFRA, Chipping Campden, Gloucestershire.
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138. Williams A. Breadmaking: The Modern Revolution 1975, Hutchinson Benham, London.
139. Spicer A. Bread: Social, Nutritional and Agricultural Aspects of Wheaten Bread 1975, Applied Science, London.
140. Chamberlain N. U.K. researcher describes evolution of Chorleywood Process, Tweedy mixer. Milling and Baking New 1983, 61, BE-26, BE-28, BE-30.
141. Brown J. Chorleywood and the compound revolution. Baking Today 1985, 6-9.
142. Some of the more contemporary accounts of the development of the CBP andrelated issues can be read in the following:.
143. The article provides the background to some of the clues and the thinking that wereto lead to the development of the CBP.To quote, 'This study is an illustration of howold ideas can be made the basis of an important new method of manufacture.'.
144. Out of print. This provides an early and comprehensive review of the developmentof the CBP and its applications.
145. This is the proceedings of an international symposium organized by Rank PrizeFunds.
146. This gives a résumé of the key events in the development of the CBP and the Tweedymixer that became so closely associated with it.
147. This reviews the changing role of improvers and their formulation following theintroduction of the CBP.
148. Collins T.H. The creation and control of bread crumb cell structure. FMBRA Report 104 1983, CCFRA, Chipping Campden, Gloucestershire.
149. Kamel B.S., Stauffer C.E. Advances in Baking Technology 1993, Blackie, London.
150. Cauvain S.P., Young L.S. Technology of Breadmaking 1998, Blackie, London.
151. Cauvain S.P., Young L.S. Fabricacion de Pain 1998, Kluwer-Plenum, New York.
152. Cauvain S., Young L. Bakery Food Manufacture and Quality: Water Control and Effects 2000, Blackwell Science, Oxford.
153. Cauvain S.P. Bread making: Improving Quality 2003, Woodhead Publishing, Cambridge.