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Studies on the composition of food

2.* Comparison of the nutrient content of bread made conventionally and by the Chorleywood Bread Process

Published online by Cambridge University Press:  09 March 2007

N. Chamberlain ,
T. H Collins ,
G. A. H Elton ,
Dorothy F Hollingsworth ,
D. B Lisle  and
P. R Payne
N. Chamberlain
Affiliation:
British Baking Industries Research Association, Chorleywood, Herts.
T. H Collins
Affiliation:
British Baking Industries Research Association, Chorleywood, Herts.
G. A. H Elton
Affiliation:
British Baking Industries Research Association, Chorleywood, Herts.
Dorothy F Hollingsworth
Affiliation:
Ministry of Agriculture, Fisheries and Food, London, SW 1
D. B Lisle
Affiliation:
Ministry of Technology, Laboratory of the Government Chemist, London, SE 1
P. R Payne
Affiliation:
Human Nutrition Research Unit, National Institute for Medical Research, Mill Hill, London, NW 7
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Abstract

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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.

Type
Research Article
Information
British Journal of Nutrition , Volume 20 , Issue 4 , December 1966 , pp. 747 - 755
Copyright
Copyright © The Nutrition Society 1966

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