The Aerated Bread Company was making bread without yeast in 1862, by mixing soda water into the dough in a pressurized mixing vessel. So not the first yeast-less risen bread, but they are not mixing the dough.
They are using the Chorleywood bread process developed in 1961. By increasing and decreasing the air pressure to force gasses to dissolve into the mixture so the dough rises when removed from the pressure chamber. So not the first there either.
Scientists like to do the same experiments over and over, and get the same result. They call it repeatability. Repeating someone's experiment does't get them grant money tho so they claim it's something new.
The Aerated Bread Company was making bread without yeast in 1862, by mixing soda water into the dough in a pressurized mixing vessel. So not the first yeast-less risen bread, but they are not mixing the dough.
They are using the Chorleywood bread process developed in 1961. By increasing and decreasing the air pressure to force gasses to dissolve into the mixture so the dough rises when removed from the pressure chamber. So not the first there either.
Scientists like to do the same experiments over and over, and get the same result. They call it repeatability. Repeating someone's experiment does't get them grant money tho so they claim it's something new.
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