[Sca-cooks] Commercial bread leavening

[Terry Decker]

Uusally if you add chemicals to commercial bread it's things like diamalt to
boost the rise and improve the flavor, citric acid to improve flavor, and
preservatives to extend shelf life.

Bear

>As far as I know, virtually all of the commercial, packaged,
>pre-sliced, supermarket-sandwich breads are raised with yeast,
>possibly with the help of various chemicals, but primarily, yeast.
>For the most part, they're all some variation or imitation of the
>standard baker's white Pullman loaf, which you used to buy in
>bakeries and have sliced to order.
>
>Adamantius