aerated bread

Aerated bread is leavened by carbon dioxide being forced into dough under pressure.

To counter the success of aerated bread in the market, traditional fermentation bakers began focussing on this in their advertising.

However, the journal went on to say that aerated bread is not entirely additive free inasmuch as some minor, less objectionable additives are sometimes still introduced to the process:

From the mid 19th to 20th centuries bread made this way was somewhat popular in the United Kingdom, made by the Aerated Bread Company and sold in its high-street tearooms.

They went down into the basement, where there was a dark room fitted up as a restaurant, and here the students were able to get the same sort of fare as they might have at an aerated bread shop.

The author suggests that Dr. Richardson's great support of aerated bread at the expense of traditionally baked bread was "because it gave him an opportunity of having a fling at his old enemy, alcohol".

A further benefit of the process is that, unlike with the traditional fermentation method, additives like alum never have to be added to slow the rate of fermentation, leading Richardson to term Aerated bread "additive-free".

So did Coca-Cola's flamboyant white script, the Sealtest name in color-pulsing neon and, at Wonder Bread's pavilion, balloons in a rainbow of hues: its trademark for the aerated bread introduced at the fair.

One should note that since the new "no time" methods - such as CBP - permit the use of lower grade flours, the resultant product is of less nutritional value than breads made by earlier methods such as Dauglish's aerated bread system.