Advantages Of Chorleywood Bread Process

1.0 INTRODUCTION

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 50 varieties of bread. Since then, a variety of methods have been developed in making leaven. This

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 consumers. Other than that, with this large scale also can meet the demand for the bread. Thus will increase the efficiency of the market. Besides, the shelf life of the bread also longer which make it more important nowadays(4). The advantages for Bulk fermentation is the space savings from the elimination of the need to keep bowls of dough at different levels of bulk fermentation. These savings have been estimated as being a reduction in the mixing room area of 75%. Besides, the needed for temperature-controlled areas for the bulk doughs is reduced with consequent energy savings. Other than that can reduce wastage because of less dough at an intermediate processing stage. Not to mention that the final product and outcome is more consistent because no need to deal with doughs at different stages

The bread will undergo cooling process after come out from the oven. The bread must be given time to cool down because the crust temperature is over 200°C and the internal temperature of the crumb about 98°C, not to mention that the loaf need to be evaporated because it is full of saturated steam. Before slicing, the whole leaf must not be damaged by cooling it to approximately about 35°C. Through evaporation also, the bread loses heat and the rate of this affected by movement of cool air and by air temperature around the loaf. Basically, there are special cooling areas for efficient cooling before the bread is sliced and wrapped(7).

3.0 CONCLUSION

The production of bread processing nowadays have several disadvantages, so many improvement have been proposed and even applied to the industry. For the bread, one of the advancement is to improve the quality of whole wheat bread by using various plant origin materials. The improvement is to give the highest cohesiveness, springiness, and chewiness values to the bread produced(8).

Another future enhancement or modification that can be made to the bread is to modify the baker’s yeast. Which means to integrate the gene of the cell of baker’s yeast with beta carotene DNA producing. This allowed the baker’s yeast to produce beta carotene, hence the bread will be loaded with beta carotene. Beta carotene will turn into vitamin A when we consumed it. As we all know, Vitamin A is good to prevent blindness