You may find other varieties, as well, such as rye bread, butter bread, cinnamon raisin bread and gluten-free bread. Wonder Bread, one of the first major sliced bread brands, remains available today. The brand has passed hands a few times in the last century.
Its current owner is Flower Foods, who bought it from Hostess. The United States is home to a wide range of different sliced bread varieties. Regardless of your personal taste and dietary restrictions, you can find sliced bread for you. Sliced bread is useful for more than sandwiches in the United Kingdom — a common light meal is beans or eggs on toast. A recipe book by Tonia George features dozens of different ways to enjoy food on toast.
In Japan, sliced bread is a little different. Japanese bread is generally sliced thicker than Western loaves, with anywhere from four to 10 slices per loaf. Standard sliced bread loaves are not usually made for sandwiches, but for toast, which is why they tend to be so thick. For the same reason, vertical pop-up toasters are much less popular than toaster ovens. You can also find thinner-sliced sandwich bread.
In some bakeries, consumers can specify the number of slices they want for their loaf. Bread-making has come a long way since the days of early civilization. Today, industrialized processes allow bread-making to be faster, larger-scale and more uniform than ever before.
The dawn of large-scale manufacturing affected everything about daily life. One key bread-making revolution was the invention of the Chorleywood bread-making process in The process, developed at the British Baking Industries Research Association, makes bread-making faster and allows for low-protein wheat.
It also makes slices softer, more uniform and longer-lasting. The Chorleywood Baking Process is useful for baking any yeast-leavened bakery products. The mixing takes under five minutes, and the dough conditioners might include a variety of oxidizing agents, emulsifiers and enzymes. Oxidizing agents improve gas retention during proofing and include ascorbic acid or potassium bromate.
Meanwhile, emulsifiers lengthen shelf life and enzymes boost yeast activity. As a result of these changes, the dough is stretchier and retains more gas as the yeast ferments. This process produces greater quantities of more consistent end products — so you can see why it has become popular. Today, most mass-produced breads are made with the Chorleywood process. It offers quick, unchanging results every time, which makes bread much easier to sell. Since the sliced bread age, the invention of preservatives has changed the way people produce, buy and consume food.
Preservatives are chemicals that inhibit food deterioration. The three main categories of preservatives include antimicrobials, antioxidants and chelating agents. Added preservatives are useful and important. They keep food edible for longer periods of time, which allows the consumer to buy in bulk and shop less often for perishable foods.
In the same way, they can help decrease food waste. These products cannot contain artificial preservatives, with some necessary exceptions. Bread has been one of the most important foods in human history. The last century has hosted a revolution in the way we create, distribute and eat bread.
As you can see, flatbread is still prevalent in many varieties across the world. Flatbread was a huge part of Sumerian diets, who made a flat cake with barley. In ancient Greek, a variety of flatbread was offered as tribute to the gods and consisted of flour, oil, and wine.
Speaking of flat bread, A Bread Affair makes a scrumptious Focaccia that is a crowd favourite no matter what the occasion. Traces of flour have been linked to the Upper Paleolithic in Europe, which means it was over 30, years old.
Cereals were a part of a hunter-and-gatherer lifestyle even when the majority of their meals was animal proteins and fats. Cereals and bread were eaten more regularly in the Neolithic period, around 10, years ago.
With industrialization, bread making has also progressed. Mills that made flour and that worked on wind and water started working on steam and gas, and stones the grinded the wheat were replaced with ceramic and steel rolls. Otto Frederick Rohwedder invented the machine that made sliced bread in and started using it in In , Chorleywood Bread Process was developed. It used the intense mechanical working of dough to reduce the fermentation period.
Process shortened the time taken to produce a loaf but at the expense of taste and nutrition. Chemical additives are also used that speed up mixing time and reduce fermentation time. A white bread was the preferred bread of the rich for a long time while the poor ate dark bread. In the late years of 20th century that idea changed because white bread has less nutritional values than dark.
Domestic bread-makers that automate the process of making bread at home became very popular in the last 10 years. It takes 9 seconds for a combine to harvest enough wheat to make about 70 loaves of bread. Per TIME:. Keep your eye on the loaf. In fact, the unpopular ban was lifted just two months after it went into effect.
At War: Trouble on the Bread Line. Contact us at letters time. By Jennifer Latson. Get our History Newsletter. Put today's news in context and see highlights from the archives.
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