Talk:Chorleywood bread process

message: I was just over at Commons, looking for a picture of either a Chorleywood mixer, or of a pressure-vacuum mixer.  Surprise!  Notta one. :( Maybe there's a different keyword better suited for the search?  Maybe someone who has one could donate a pic? Gzuufy (talk) 19:58, 22 March 2013 (UTC)
thread_title: Picture

message: McGeddon could you provide the url or other source that the section is copied from? It should be added to the template. —dv82matt 12:20, 27 September 2007 (UTC)
replies: text: Sorry, didn't realise the template took a URL. There's actually not much there that's the same any more, but I don't know enough about the process to rewrite the remainder of it with confidence. --McGeddon 12:40, 27 September 2007 (UTC)
replies: text: Okay, thanks for adding the url. —dv82matt 12:50, 27 September 2007 (UTC)
thread_title:  re: {{tl|copypaste}} tag 

message: The article only mentions the prevalence of CBP in the UK.  Is it used elsewhere, and if not, are there equivalents in other countries?  I will add this info if I come across it myself..  —Preceding unsigned comment added by 91.105.229.218 (talk) 21:43, 22 January 2008 (UTC)
thread_title:  Regionality 

message: I have expanded the reference to canola, as this American name for rapeseed oil is rarely used or understood within the UK, and the article is about a primarily UK based breadmaking process. --Ef80 (talk) 18:48, 2 October 2009 (UTC)
thread_title:  Canola clarification 

message: Change of "Genetically modified" soy flour
I propose to replace "Genetically modified" with "enzymatically active", because the crumb bleaching effect of soy flour has nothing to do with whether it has been genetically modified or not. The enzyme responsible, lipoxygenase, is equally present in wild-type, non-modified soy flour. The only demand on the soy flour is that it has not been treated in such a way to lose its enzyme activity, hence the term "enzymatically active".
HStreek (talk) 14:05, 7 May 2010 (UTC)
thread_title:  Soy flour does not have to be genetically modified to bleach crumb 

message: Ascorbic acid/ascorbate is an anti-oxidixant and therefore gets reduced. Why is it referred to as an oxidising agent? Mark ong (talk) 18:30, 13 August 2011 (UTC)
replies: text: In wheat flour there is a naturally occuring enzyme called Ascorbic Acid Oxidase, which turns ascorbic acid into the dehydro- form, which is an oxidant, so although normally an anti-oxidant, in wheat flour dough it acts as an oxidant.  — Preceding unsigned comment added by 88.110.55.83 (talk) 19:47, 14 November 2011 (UTC)
thread_title: Ascorbic acid

message: The link to the "Doh Boy" campaign results in an error. The nearest link I can find is this: http://www.coolhunting.com/tech/doh-boy.php --Allan Lewis (talk) 22:14, 25 May 2012 (UTC)
replies: text: I have removed the reference. There is no evidence of this campaign still existing, or that it had any impact when it did. In fact it looks like it was only a promotional gimmick by a company . Harry the Dog WOOF 16:02, 2 January 2013 (UTC)
replies: text: I replaced the link to an archive page sometime ago.  Harry the Dirty Dog broke the page this morning so that in the references section it states, Cite error: ... "Auto94-5" defined in ... is not used in prior text; see the help page."  I reverted his/her broken edit, and it was undone again, back to a citation-broken state.  This can be construed as 'inserting obvious nonsense into a page'. Gzuufy (talk) 16:27, 2 January 2013 (UTC)
replies: text:  Or a simple mistake which is what it was. I missed the broken ref in my initial edit. Apologies. Fixed now. In any event an archived page does not support an assertion in the present tense. Harry the Dog WOOF 17:59, 2 January 2013 (UTC)
thread_title:  Doh Boy 

message: :: Having spent a large part of my life eating this type of bread and recently baking my own, (due to retirement), I have to say the article leaves me feeling so much has been left out. 
The ascorbic acid, which acts as an oxidant, that is what 'blows' the air into the bread, not yeast. I'm left wondering why the yeast is added at all. It would undoubtedly be helpful to have some idea of the actual process here, not to mention the chemical symbols.
The way this article is written seems almost as if you could add, Approved by the Industrial Bread Making industry, at the bottom The often hysterical claims by some health writers, about commercial bread, are clearly no more reliable or informative as this. That is a very sad missed opportunity to bring some clarity into a subject over which a lot of obvious propaganda has become accepted wisdom Many people do indeed enjoy this sort of bread and it is perfectly healthy. But equally, it does lack flavour and has the texture of snot when chewed.
I worked in a food factory for a while and saw Yoghurt being made on an industrial scale. Again, perfectly healthy, good product. But not the same product as naturally made yoghurt. The same can be said for natural beer. 
Sad, that Wikipedia has yet again, chosen to ignore or leave out good argument and facts, allowing instead this propaganda leaflet from the industrial bread industry to make itself known. 
Edited by writer.
86.16.68.132 (talk)  —Preceding undated comment added 12:21, 21 December 2013 (UTC)
thread_title:  Opportunity missed 

message: While following a thread questioning the validity of the current “gluten free” trend,  I read this article: http://www.telegraph.co.uk/foodanddrink/healthyeating/10430422/The-great-gluten-free-scam.html
which contained the following paragraph: “‘More and more people are coming to us saying they simply can’t stomach industrial loaves,’ says Chris Young, coordinator for the Real Bread campaign. The cause of the change, believes Young, is connected to the Chorleywood process, a technique launched by British bakers in 1961.
I see that the article has been edited to remove discussion of possible health concerns.  If this is ever rethought, you might consider including a reference to the above.
PS I live in Canada where apparently there must be other factors accounting for the rash of “gluten sensitivity”, if it is in fact a real phenomenon.
PPS Gzuufy, I think that would be “high shear” mixers.Mathyeti (talk) 02:13, 3 January 2015 (UTC)
thread_title:  The Chorleywood Process and gluten sensitivity 

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message: Criticism section is lacking essential details 2600:1700:CDA0:1060:6844:16A4:5F90:FBA4 (talk) 04:49, 26 July 2022 (UTC)
thread_title:  criticism without detail