Chorleywood bread process

Figure 6 A white loaf produced by the Chorleywood bread process (note the very even bubble size)...

In view of the above it is very difficult to predict the future however, here is an attempt. It is reasonable to suppose that the development of biotechnology will lead to still more enzymes being used in baked products. This could lead to a rapid biochemical system that would replace the Chorleywood bread process with a rapid enzyme-based dough development system. 

Chamberlain, N. and Collins, T.H. (1979) The Chorleywood Bread Process The role of oxygen and nitrogen. Bakers Digest 53(1), 18-19, 22-24. 

Flavour in food Edited by A. Voilley and P. Etievant The Chorleywood bread process S. P. Cauvain andL. S. Young... 

Collins, T. H. (1964). Chorleywood Bread Process, Report No. 74, British Baking Industries Research Association, Chorleywood, UK. Green, J. (1977). Why Additives —The Safety of Foods. Ed. British Nutrition Foundation, Forbes Publications, 12-14 FACC Reports, 1970 1972 Statutory Instruments Nos. 1486 (1975) 541 (1976) and 1886 (1976). 

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