Nutritional aspects of bread and flour : report / of the Panel on Bread, Flour and other Cereal Products, Committee on Medical Aspects of Food Policy.

  • Great Britain. Panel on Bread, Flour, and other Cereal Products
Date:
1981
Catalogue details

Licence: Open Government Licence

Credit: Nutritional aspects of bread and flour : report / of the Panel on Bread, Flour and other Cereal Products, Committee on Medical Aspects of Food Policy. Source: Wellcome Collection.

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    4.1.5 Short Fermentation Process. About twenty years ago at Chorleywood, processes were developed that eliminated the time-consuming and space- requiring bulk fermentation stage, though not the “‘proving”’ stages. In these processes, the physical and chemical effects of bulk fermentation for three hours could be reproduced by high-speed mixing of the dough for about three minutes in the presence of mixtures of ascorbic acid and potassium bromate' to a total of 75 mg/kg flour. More recently a_ fast-acting improver azodicarbonamide’ has been included by some bakers together with ascorbic acid and potassium bromate. Compared with the long fermentation process, almost twice as much yeast is added and 3.5% more water (based on flour weight) since less flour is fermented to carbon dioxide and alcohol because of the shorter time. Good results can be obtained with flours which contain about 10% less protein than is needed for the long fermentation process. This has helped to facilitate the increased use of home grown wheat in milling. Approximately 75% of all bread in the United Kingdom is now made by the Chorleywood Bread Process. 4.1.6 Activated Dough Development. For those not possessing or wishing to purchase the special mixers required for the Chorleywood Bread Process, the bulk fermentation stage can be eliminated or considerably reduced by the use of low speed mixers and addition of the naturally occurring amino acid L-cysteine to the dough as well as ascorbic acid and potassium bromate to a total of 125 mg/kg flour. About 10% of bread is now made in this way. 4.1.7 Chilled doughs and partly-baked bread. In commercial circumstances it is sometimes convenient to delay fermentation by temporarily chilling the dough. Dough pieces may be frozen and transported to shops for baking. Bread can also be marketed in a partly-baked condition. 4.2 Types of bread, flour and flour products 4.2.1 White bread is made from white flour of approximately 72% extraction to which a number of ingredients may be added. Some ingredients (water and yeast) are basic for bread-making, others are needed to improve palatability, crumb-texture, colour and keeping qualities. The permitted optional ingredients are listed in the Bread and Flour Regulations, 1963 (Statutory Instrument, 1963) and are discussed later in this report (paragraphs Toc k=] S.0): 4.2.2 Bread which is described as brown bread is made from flour of approximately 85% extraction and is required to contain at least 0.6% crude !Ascorbic acid and potassium bromate are included in the list of permitted improving agents under the Bread and Flour Regulations, 1963. 2Azodicarbonamide was the subject of a report in’ 1965 (Ministry of Agriculture, Fisheries and Food, 1968) and was included as a permitted additive in the Bread and Flour (Amendment) Regulations, 1972.