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Chorleywood bread process


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A method of preparing dough for bread making by submitting it to intense mechanical working, so that, together with the use of oxidizing agents, the need for bulk fermentation of the dough is eliminated. This is a so-called no-time process and saves 1½–2 hours, permits use of an increased proportion of weaker flour, and produces a softer, finer loaf, which stales more slowly. Named after the British Baking Industries Research Association at Chorleywood in Hertfordshire.

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