Bread Baking Patent

In 1964, William Brastad added a vacuum pump to his oven to see whether it would shorten the time for baking bread. To his surprise, he found that reducing the pressure to 0.35 atmosphere shortened the time to raise the dough from 45 minutes to 1 minute! However, each time he equalised the ambient pressure, the dough collapsed. His patented solution:

1. Reduce the ambient pressure of dough to below atmospheric pressure; and
2. Bake the dough WHILE raising the pressure to atmospheric pressure.

Baking the dough while raising the pressure maintained the air pockets, keeping the bread fluffy and light.

(Patent: US3332370)

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