Advantages Of Chorleywood Bread

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There are wide variety of biotechnology application includes biological, biochemical, bioengineering, genetic and control techniques. One of the oldest biotechnical processes is the baking of breads(1). This process originated in ancient times and the general method is to mix flour with other ingredients. For instance, water, salt and some source of aeration followed by baking. The making of fermented bread was initiate by the Egyptians during 2000 BC. The practice was to use a little old dough, or leaven, to create the new dough. These two doughs were mixed together and allowed to ferment for some hours before baking. They made an astonishing 50 varieties of bread, paid wages with bread, and painted bread making scenes in their tombs. Since then, a variety of methods have been developed in making leaven. This practice required the fermentation of hops and scalded malt for at least two to three days. As time goes by, the expeditious way had been discovered which could reduce the fermentation process from eighteen to three to four hours by utilizing small amount of chemicals in bread of flour(2). There are two main methods of making bread; traditional method (Bulk Fermentation Process) and modern commercial method (Chorleywood Bread Process)(3). Both methods have advantages in applying in the large scale of industrial. Advantages of Chorleywood Bread Process. It enables the baking of bread on large scale. With this the cost of baking bread is reduces, hence benefiting the

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