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Chorleywood process

 A method of preparing dough for breadmaking by submitting it to intense mechanical working, so that together with the aid of oxidising agents, the need for bulk fermentation of the dough is eliminated.This is a so-called ‘no-time’ process and saves 11/2–2 h in the process; permits use of an increased proportion of weaker flour, and produces a softer, finerloaf, which stales more slowly. Named after the British Baking Industries Research Association at Chorleywood.