Quick bread leavening process, agents (one or more food-grade chemicals—usually a weak acid and a weak base) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon dioxide, which increases the baked good's volume and produces a porous structure and lighter texture. Yeast breads often take hours to rise, and the resulting baked good's texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread. Chemical
Veda bread Veda Bakeries is a company registered by law. The company is based East Lothian, and is owned by Jim Kerr of Forthestuary Cereals. The formula for Veda was allegedly stumbled upon by luck when a Dundee farmer's house-keeper accidentally used damp wheat which had sprouted to produce malted wheat. When she used the malted wheat for the farmer’s bread it produced a sweet-malted flavoured bread – and Veda bread was born. Veda bread Veda bread is a malted bread sold in Northern Ireland. It is a small, caramel-coloured loaf with a very soft consistency when fresh. Since it is only