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出典:『Wikipedia』 (2011/07/18 04:57 UTC 版)

英語による解説

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The Chorleywood bread process is an industrial process used to lower the cost of bread production. The CBP, or no time method, was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and is now used to make 80% of the UK's bread. Compared to the older bulk fermentation process, the CBP is able to use lower protein wheat, and produces bread at a much faster rate, with the disadvantage that the bread requires extra processing to enhance the flavour. The process had an important impact in the United Kingdom, as at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products, and it therefore permitted a much greater proportion of low-protein domestic wheat to be used in the grist. Whilst this benefitted UK agriculture in finding new, higher value markets for its products, some authors claim CBP products have reduced nutritional value.