a1 British Baking Industries Research Association, Chorleywood, Herts.
a2 Ministry of Agriculture, Fisheries and Food, London, SW 1
a3 Ministry of Technology, Laboratory of the Government Chemist, London, SE 1
a4 Human Nutrition Research Unit, National Institute for Medical Research, Mill Hill, London, NW 7
1. The Chorleywood Bread Process is a new method of making bread in which the 2–4 h of bulk fermentation of the dough normal in breadmaking is replaced by a few minutes of intense mechanical agitation to a controlled degree in special high-speed mixers. It is now being used to make over 30% of British bread. 2. Bread was made in a commercial bakery from two white flours by the Chorleywood Bread Process and a conventional method. 3. Both the bread and flours were analysed for moisture, protein, ash, fat, carbohydrate (by difference), thiamine, nicotinic acid and ascorbic acid. 4. More bread was made by the two processes from two other flours in a pilot-scale bakery. These breads and flours were used to determine net protein utilization values. 5. It was concluded that bread made by the Chorleywood Process cannot be distinguished from conventional bread in its content of protein, fat, ash and nicotinic acid, and in protein quality as indicated by its net protein utilization value. This was true for two grades of flour. In these tests the contents of thiamine and moisture were slightly higher and of carbohydrate slightly lower in Chorleywood than in conventional bread. No ascorbic or dehydroascorbic acid could be detected in any of the bread.
(Received November 01 1966)
(Accepted March 04 1966)
* Paper no. 1; Br. J. Nutr. (1966), 20, 675.