Flour Milling and Baking Research Association

This process takes its name from the Flour Milling and Baking Research Association that was situated at Chorleywood in Hertfordshire. The Association has since merged with the Campden Research association and has moved to Chipping Campden in Gloucestershire. 

The breadmaking industry was not insulated from these developments, which provided an important impetus to work being carried out at the Flour Milling and Baking Research Association (FMBRA) in Chorley-wood, England into alternatives to the use of certain permitted food additives. In this chapter we deal with two such developments. 

In Chapter 4, Philip Voysey and John Hammond of the Flour Milling and Baking Research Association in Chorleywood, England cover reduced-additive breadmaking technology. The two major areas of development in this area are bread improvers and antimicrobial additives. 

Flour Milling and Baking Research Association, Chorleywood,... 

Because bakers are using the NIR technique for flour quality control, it is appropriate to consider whether NIR can predict the baking quality in terms of measurable properties of the bread or biscuit. The following is a summary of some unpublished results obtained by the Flour Milling and Baking Research Association, Chorleywood, from two experiments designed to explore this possibility. 

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See also in sourсe #XX -- [ ]

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