Editing Bread (section)

===Aeration===
[[Aerated bread]] is leavened by carbon dioxide being forced into dough under pressure. From the mid-19th to mid-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 [[Aerated Bread Company#Tea shops and early women's issues|tearooms]]. The company was founded in 1862, and ceased independent operations in 1955.<ref name=memoir>[[Benjamin Ward Richardson|Richardson MD FRS, Benjanmin Ward]]. ''[https://books.google.com/books?id=5gEAAAAAQAAJ&q=%22john+dauglish%22 On the Healthy Manufacture of Bread: A Memoir on the System of Dr. Dauglish]''. Baillière, Tindall, & Cox, 1884. pp. 18, 20–21, 34, 62–63, 67–70, 74.</ref>

The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the [[Chorleywood bread process]]. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace.<ref>{{cite book |editor1=Kilcast, D. |editor2=McKenna, B. M. |title=Texture in food |publisher=Woodhead |year=2003 |page=448 |isbn=978-1-85573-724-2 |url=https://books.google.com/books?id=u-K8UuyKT48C&pg=PA448}}</ref>