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→Modern Bread
==Modern Bread==
Despite breads importance, change between ancient periods and that of the Medieval world were minor. At times, during famines, bread flour was often mixed with saw dust or other impurities. Bread became associated with religious feasting, given its significance in the church. However, in technology, little was different from antiquity.
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.
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 for the bread dough to rise. The process also took advantage of lower quality grains that were more widely available. With its use, far more grain was utilized in the bread production process, helping to also keep prices low since it was easy to produce and could be produced quickly.
==Summary==
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