SUSTAINABLE DEVELOPMENT
Innovate. Sustain. Transform.
Save up to 30% on top Physical Sciences & Engineering titles!
The Chorleywood Bread Process
- 1st Edition - March 24, 2006
- Authors: Stanley P. Cauvain, L S Young
- Language: English
- Hardback ISBN:9 7 8 - 1 - 8 5 5 7 3 - 9 6 2 - 8
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 1 4 3 - 1
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… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteThe 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.
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.
- The first book to describe the Chorleywood Bread Process
- Reviews ingredient quality and quantities
- Considers how knowledge-based software systems can help manage the process
Bakers; Scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making
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.
- No. of pages: 192
- Language: English
- Edition: 1
- Published: March 24, 2006
- Imprint: Woodhead Publishing
- Hardback ISBN: 9781855739628
- eBook ISBN: 9781845691431
SC
Stanley P. Cauvain
Prof. Cauvain is owner of BakeTran, a renowned independent Baking Industry Consultancy in Witney, UK. He was a director of Cereals & Cereal Processing Division at CCFRA until December 2004. A leading authority in the bread and baking industry, Stanley was also President of the International Association for Cereal Science and Technology between 2004 and 2006. He is a frequent Woodhead Publishing Limited author having written or edited six titles previously.
Affiliations and expertise
Visiting Professor, International Institute for Agri-Food Security, Curtin University, UKLY
L S Young
Linda S. Young was a Director at BakeTran and responsible for knowledge systemisation and training activities. She was formerly Technology Transfer Manager at CCFRA. Between Linda S. Young and Stanley P. Cauvain have over 65 years experience of working in the baking industry.
Affiliations and expertise
formerlyBakeTran, UKRead The Chorleywood Bread Process on ScienceDirect