Statements (26)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
food production process
|
| gptkbp:alsoKnownAs |
gptkb:CBP
|
| gptkbp:alternativeTo |
traditional bread making
|
| gptkbp:criticizedFor |
affecting bread flavor
affecting bread texture potential health concerns |
| gptkbp:developedBy |
gptkb:British_Baking_Industries_Research_Association
gptkb:Chorleywood,_Hertfordshire,_England 1961 |
| gptkbp:enables |
use of lower-protein wheat
|
| https://www.w3.org/2000/01/rdf-schema#label |
Chorleywood bread process
|
| gptkbp:improves |
bread softness
bread volume |
| gptkbp:reduces |
fermentation time
production costs |
| gptkbp:usedFor |
bread making
mass production of bread |
| gptkbp:usedIn |
gptkb:United_Kingdom
|
| gptkbp:uses |
vitamin C (ascorbic acid)
emulsifiers oxidizing agents extra yeast high-speed mixing intense mechanical dough working |
| gptkbp:bfsParent |
gptkb:Chorleywood
|
| gptkbp:bfsLayer |
6
|