Cereals processing technology

Breadmaking 207
The development of no-time (i.e. no resting time in bulk before dividing)
dough making processes changed traditional bread making. Foremost amongst the
process changes was the development and commercialisation of the Chorleywood
Bread Process (CBP). In the CBP the development of optimum dough qualities
was achieved in the mixer by transferring a defined energy input to the dough
(Cauvain, 1998a). The result of the introduction of the CBP was to eliminate the
need for bulk fermentation periods with considerable raw material and time
savings, as well as to initiate changes in ingredient and processing technologies
which are still evolving today. The principles of the CBP were adopted in many
countries around the world (Gould, 1998). Even in those bakeries which did not
adopt the CBP there has been a similar trend away from long periods of bulk
fermentation to shorter processing times and the use of more functional
ingredients to achieve more consistent bread quality (Cauvain, 1998a).
10.3.1 The Chorleywood Bread Process
The basic principles involved in the production of bread and fermented goods by
the CBP remain the same as those first published by the Chorleywood team in
1961 though the practices have changed with changes in ingredients and mixing
equipment. The essential features of the CBP are:
• Mixing and dough development in a single operation lasting between 2 and 5
minutes to a fixed energy input.
• The addition of an oxidising improver above that added in the flour mill.
• The inclusion of a high melting point fat, emulsifier or fat and emulsifier
combination.
• The addition of extra water to adjust dough consistency to be comparable
with those from bulk fermentation.
• The addition of extra yeast to maintain final proof times comparable with that
seen with bulk fermentation.
• The control of mixer headspace atmosphere to achieve given bread cell
structures.
As the level of energy per kg dough in the mixer increases bread volume
increases and with the increase in bread volume comes a reduction in cell size,
increased cell uniformity and improved crumb softness. The role of energy
during CBP mixing has yet to be fully explained but may be likened to the
effects of natural or chemical reduction and, as such, will increase the available
sites for oxidation. Chamberlain (1985) considered that only about 5% of the
available energy was required to break the disulphide bonds with the rest being
consumed by mixing of the ingredients and the breaking of weaker bonds. The
input of energy during mixing causes a considerable temperature rise to occur
and typically final dough temperatures fall in the region of 27 to 32ºC.
The cell structure in the final bread does not become finer (smaller average
cell size) as the result of processing CBP doughs. In the case of CBP doughs
final bread crumb cell structure is almost exclusively based on an expanded