Chorleywood bread process The process had an important impact in the United Kingdom where, at the time, few domestic wheat varieties were of sufficient quality to make high quality bread products; the process therefore permitted a much greater proportion of lower-protein domestic wheat to be used in the grist. The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time, the system being able to produce a loaf of bread from flour to sliced and packaged form in about three-and-a-half hours. This is achieved through the addition of Vitamin C, fat, yeast, and intense mechanical working by high-speed mixers. The
Memory and decision-making affect can as well. Memory and decision-making The memory system plays a key role in the decision-making process because individuals constantly choose among alternative options. Due to the volume of decisions made, much of the decision-making process is unconscious and automatic. Information about how a decision is made is remembered and used for future decisions. Memory is susceptible to biases, but it is integral to the formation of preferences and to differentiation between choices. The preferences-as-memory (PAM) framework is a model that maps the role of memory in decision-making. It suggests that decisions are chosen based on the retrieval of