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- Chorleywood_bread_process abstract "The Chorleywood bread process (CBP) is a process of making dough in bread production. The process 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 wikiPageLength "6280".
- Chorleywood_bread_process wikiPageOutDegree "31".
- Chorleywood_bread_process wikiPageRevisionID "671491251".
- Chorleywood_bread_process wikiPageWikiLink Ascorbic_acid.
- Chorleywood_bread_process wikiPageWikiLink Australia.
- Chorleywood_bread_process wikiPageWikiLink Batch_mixing_bread_process.
- Chorleywood_bread_process wikiPageWikiLink Bread.
- Chorleywood_bread_process wikiPageWikiLink Category:1961_introductions.
- Chorleywood_bread_process wikiPageWikiLink Category:Breads.
- Chorleywood_bread_process wikiPageWikiLink Category:Commercial_baking.
- Chorleywood_bread_process wikiPageWikiLink Chorleywood.
- Chorleywood_bread_process wikiPageWikiLink Continuous_mixing_bread_process.
- Chorleywood_bread_process wikiPageWikiLink Emulsion.
- Chorleywood_bread_process wikiPageWikiLink Enzyme.
- Chorleywood_bread_process wikiPageWikiLink Fat.
- Chorleywood_bread_process wikiPageWikiLink Flour_treatment_agent.
- Chorleywood_bread_process wikiPageWikiLink Grist.
- Chorleywood_bread_process wikiPageWikiLink India.
- Chorleywood_bread_process wikiPageWikiLink Manufacturing.
- Chorleywood_bread_process wikiPageWikiLink New_Zealand.
- Chorleywood_bread_process wikiPageWikiLink Organic_food.
- Chorleywood_bread_process wikiPageWikiLink Proofing_(baking_technique).
- Chorleywood_bread_process wikiPageWikiLink Protein_(nutrient).
- Chorleywood_bread_process wikiPageWikiLink Straight_dough.
- Chorleywood_bread_process wikiPageWikiLink United_Kingdom.
- Chorleywood_bread_process wikiPageWikiLink Vienna_bread.
- Chorleywood_bread_process wikiPageWikiLink Vitamin_C.
- Chorleywood_bread_process wikiPageWikiLink Wheat.
- Chorleywood_bread_process wikiPageWikiLink Wheat_flour.
- Chorleywood_bread_process wikiPageWikiLink Wonder_Bread.
- Chorleywood_bread_process wikiPageWikiLink Yeast.
- Chorleywood_bread_process wikiPageWikiLinkText "Chorleywood Bread Process".
- Chorleywood_bread_process wikiPageWikiLinkText "Chorleywood bread process".
- Chorleywood_bread_process wikiPageUsesTemplate Template:Bread.
- Chorleywood_bread_process wikiPageUsesTemplate Template:Reflist.
- Chorleywood_bread_process subject Category:1961_introductions.
- Chorleywood_bread_process subject Category:Breads.
- Chorleywood_bread_process subject Category:Commercial_baking.
- Chorleywood_bread_process hypernym Process.
- Chorleywood_bread_process type Election.
- Chorleywood_bread_process type Food.
- Chorleywood_bread_process type Food.
- Chorleywood_bread_process type Redirect.
- Chorleywood_bread_process comment "The Chorleywood bread process (CBP) is a process of making dough in bread production. The process 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 Q5105174.
- Chorleywood_bread_process sameAs m.0c9jbs.
- Chorleywood_bread_process sameAs Chorleywood_Bread_Process.
- Chorleywood_bread_process sameAs Q5105174.
- Chorleywood_bread_process wasDerivedFrom Chorleywood_bread_process?oldid=671491251.
- Chorleywood_bread_process isPrimaryTopicOf Chorleywood_bread_process.