World Grain - March 2021 - 25

South African
consumers
expect their
bread to have
an attractive
volume, a
fine and even
texture, a soft,
light-colored
crumb and a
shelf-life of 6 to
8 days.

the sponge-and-dough method takes 4 to 7 hours. The
mixing process itself only takes 4 to 5 minutes, depending on the desired energy input and crumb structure.
The Chorleywood Bread Process combines a highspeed mixer (usually a Tweedy mixer) with the option
RIYDU\LQJWKHSUHVVXUH7KH¿UVWVWDJHRIPL[LQJWDNHV
place at an overpressure of about two bars in a closed
vessel. During this phase, large amounts of oxygen are
worked into the dough to increase or speed up oxidation. Development of the gluten and dough can therefore already be promoted at the mixing stage.
The second phase of mixing takes place in a partial
vacuum at about 0.5 bars. The gas bubbles in the dough
therefore expand and are then reduced again in size
in the high-speed mixer. This increases the number of
pores, and the crumb structure can be controlled precisely. If the dough is subsequently worked at normal
SUHVVXUHWKHEXEEOHVVKULQNDQGWKH¿QLVKHGEUHDGKDV
WKHW\SLFDOYHU\¿QHVRIWDQGHYHQWH[WXUH$IXUWKHU
advantage of the high-speed mixer is that it increases
water absorption by 2% to 4%.
Fine-tuning with flour improvers
The Chorleywood method improves the quality of the
baked foods mainly by physical means. Nevertheless,
some additives and ingredients are essential for ensuring uniform quality in this process. The oxidizing and
maturing agent ascorbic acid is indispensable, as are
YDULRXVHPXOVL¿HUVDQGHQ]\PHVWKDWHQVXUHD¿QHWH[tured, elastic crumb and a long shelf-life.
)UHTXHQWO\ XVHG DGGLWLYHV LQFOXGH '$7(0
0XOJDSULPH  66/ 0XOJDSULPH 66/ DQG 0'*
0XOJDSULPH  ) :LWK WKHLU EOHDFKLQJ H൵HFW OLSR[\JHQDVHVIURPHQ]\PHDFWLYHVR\ÀRXU62


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World Grain - March 2021

Table of Contents for the Digital Edition of World Grain - March 2021

World Grain - March 2021 - 1
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