Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Chorleywood_bread_process> ?p ?o. }
Showing items 1 to 27 of
27
with 100 items per page.
- Chorleywood_bread_process abstract "The Chorleywood bread process is a process of making dough in bread production. The CBP, or no time method, was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and is now used to make 80% of the UK's bread. Compared to the older bulk fermentation process, the CBP is able to use lower protein wheat, and produces bread in a shorter time.CBP is able to use lower protein wheat because some protein is lost during bulk fermentation of traditional bread; this does not occur to the same degree in mechanically developed doughs.The process had an important impact in the United Kingdom, as at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products, and it therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist.".
- Chorleywood_bread_process wikiPageExternalLink home.aspx.
- Chorleywood_bread_process wikiPageID "4572828".
- Chorleywood_bread_process wikiPageRevisionID "603358174".
- Chorleywood_bread_process hasPhotoCollection Chorleywood_bread_process.
- Chorleywood_bread_process subject Category:1961_introductions.
- Chorleywood_bread_process subject Category:Breads.
- Chorleywood_bread_process subject Category:Commercial_baking.
- Chorleywood_bread_process type BakedGoods107622061.
- Chorleywood_bread_process type Bread107679356.
- Chorleywood_bread_process type Breads.
- Chorleywood_bread_process type Food100021265.
- Chorleywood_bread_process type Food107555863.
- Chorleywood_bread_process type Foodstuff107566340.
- Chorleywood_bread_process type Matter100020827.
- Chorleywood_bread_process type PhysicalEntity100001930.
- Chorleywood_bread_process type Solid115046900.
- Chorleywood_bread_process type Starches107566863.
- Chorleywood_bread_process type Substance100020090.
- Chorleywood_bread_process comment "The Chorleywood bread process is a process of making dough in bread production. The CBP, or no time method, was developed in 1961 by the British Baking Industries Research Association based at Chorleywood, and is now used to make 80% of the UK's bread.".
- Chorleywood_bread_process label "Chorleywood bread process".
- Chorleywood_bread_process sameAs m.0c9jbs.
- Chorleywood_bread_process sameAs Q5105174.
- Chorleywood_bread_process sameAs Q5105174.
- Chorleywood_bread_process sameAs Chorleywood_bread_process.
- Chorleywood_bread_process wasDerivedFrom Chorleywood_bread_process?oldid=603358174.
- Chorleywood_bread_process isPrimaryTopicOf Chorleywood_bread_process.