That was interesting. Highlights for me:

> The Chorleywood bread process allows the use of lower-protein wheats and reduces processing time,[5] the system being able to produce a loaf of bread from flour to sliced and packaged form in about three and a half hours. This is achieved through the addition of vitamin C, fat, yeast, and intense mechanical working by high-speed mixers, not feasible in a small-scale kitchen.

> The process significantly reduced fermentation time and allowed greater use of non-imported wheat, which helped reduce the price of bread.[4] According to a representative of the British Federation of Bakers, "UK bread is around the cheapest in the world."[5]

As of 2011, 80% of bread made in the United Kingdom used the process, which has also spread to other countries such as Australia, South Africa, South America, Turkey and France.

Reading through this page...

Does anyone know if the technique mentioned by the earlier Aerated Bread Company still exist today? Like can you buy a bread somewhere made with the technology. No yeast but using carbon dioxide? Sounds like the irish soda bread, so not fermentation by yeast but chemical leavening. But surely they are different because the irish soda bread is dense whereas the Aerated bread sounds like something more fluffy. Googling around I couldn't find a photo how did this bread look like.