Effect of oxygen on bread production

Further work at Chorleywood has shown other beneficial effects of oxygen enrichment of importance in commercial white bread production. These are  

Crumb structure is the culmination of many aspects of dough control, including the choice of raw materials, mixing machine, work input, level of oxidation, processing conditions and time sequence. Under normal 

The flavour of the bread from dough mixed in partial vacuum has also been compared with that of bread from doughs mixed in an oxygen-enriched atmosphere using two taste panels of 40 people. In the triangular test conducted, less than one-third of the panellists were able to select the odd sample correctly this result is not statistically significant. As a further check, the results from the two panels were compared and it was found that only two panellists had made the correct selection on both occasions. 

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