TY - BOOK ID - 88206330 TI - The Chorleywood bread process AU - Cauvain, Stanley P AU - Young, Linda S PY - 2006 SN - 1845691431 9781845691431 1855739623 9781855739628 9786610544615 1280544619 9780849391316 0849391318 PB - Boca Raton, FL Cambridge CRC Press Woodhead DB - UniCat KW - Bread. UR - https://www.unicat.be/uniCat?func=search&query=sysid:88206330 AB - Developed in the 1960s, the Chorleywood Bread Process (CBP) marked a revolution in bread making. The CBP develops optimum dough qualities in the mixer by measuring a defined energy expenditure rather than by the more traditional use of fermentation. The resulting elimination of the need for bulk fermentation periods has led to considerable raw material and time savings as well as other innovations in ingredients and processing technologies. As a result the CBP has been adopted in many countries. Written by the world's leading authorities on the subject, this is the first book to describe both ER -