3,257
edits
Changes
→Modern Bread
One of the biggest changes occurred with the innovation of sliced bread, invented by Otto Frederick Rohwedder. His inventions also included slicing and bagging bread in an automated process. Sliced bread was initially seen as unneeded or wasteful, but soon consumers began to become use to the idea of buying bread that was ready to be used for sandwiches. By World War II, sliced bread had become ingrained as a staple of the American diet. There were attempts to remove bread slicers, as the metal used for them was seen as needed for the war effort, but this caused much complaining in the home front that eventually bread slicers were allowed during the rationing years in World War II.<ref>For more on the innovation of sliced bread, see: Wallach, J. J., & Wise, M. D. (Eds.). (2016). <i>The Routledge history of American foodways.</i> New York: Routledge, Taylor & Francis Group, pg. 138.</ref>
New large-scale dough making processes were developed in the 19th and 20th centuries. The most significant was the Chorleywood bread process, which allowed a dramatic reduction in time (down to about 3.5 hrs from flour to finished bread) for the bread dough to be made and to rise. The process also took advantage of lower quality grains that were more widely available. With its use, not only were far more grain was grains utilized in the bread production process, helping but this helped to also keep bread prices low since it was easy to produce and could be produced quicklyby making production much easier. Most modern breads today use dough with added chemicals that help speed up the process in which dough rise rises and can be made into bread. This saves time in the kneading and resting phases needed. In fact, most breadmakers bread making machines commercially sold provide L-cysteine or sodium metabisulfite that help with catalyze dough rising far more quickly than traditional breads, allowing for an easy way to mass produce breadwith simple bread makers. Large food retailers have generally sold variations of this type of bread in most Western states today. Many bakeries in Europe and North America the West have, in fact, even become almost fully automated, where robots could now simply mix ready made dough with added chemical that allows fast rising bread to be possible.<ref>For more on how quick-rising bread is created, see: Edelstein, S. (Ed.). (2014). <i>Food science: an ecological approach.</i> Burlington, MA: Jones & Bartlett Learning, pg. 387.</ref>
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