The Chorleywood Bread Process: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products. After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments. The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.

Table of Contents:
The basic principles of breadmaking; A brief history of the Chorleywood Bread Process; Chorleywood Bread Process fundamentals; Ingredient qualities and quantities in the Chorleywood Bread Process; Dough mixing and the Chorleywood Bread Process; Processing Chorleywood Bread Process doughs; Optimising quality with the Chorleywood Bread Process; Knowledge-based systems and the Chorleywood Bread Process; Variety bread production with the Chorleywood Bread Process; Applications of the Chorleywood Bread Process; The future for the Chorleywood Bread Process.

About the Author :
Stan Cauvain was formerly Director of the Cereals and Cereals Processing Division at Campden and Chorleywood Food Research Association (CCFRA) and is widely regarded as one of the world's leading authorities on baking. He has been President of the International Association for Cereal Science and Technology, and has been made one of its Fellows. He is Director of BakeTran, a consultancy providing knowledge and solutions for the baking industry. Linda Young was formerly Technology Transfer Manager in the Cereals and Cereals Processing Division at CCFRA. She is Director of Knowledge Systems and Training at BakeTran.

Review :
"The technical details and the jargon of breadmaking are explained and the logically organised contents are written in an accessible and engaging style." --Institute of Chemical Engineers"...a comprehensive, concise and well written bread making book. Highly recommend for all baking professionals who work in a plant bakery." --Customer review