A chance mention in the Arthur Machen book The Three Impostors reminded me that there used to be a British corporation, based in London, that sold "aerated bread". The full story is astonishing: the founder, a Scottish doctor from Edinburgh named Dauglish, thought that yeast fermentation destroyed some of the nutritive value of wheat flour, and also felt that kneading bread by hand was unsanitary. Therefore he devised his "aerated bread" which was mechanically mixed and leavened with carbonated water. The resulting bread was low on flavor but highly uniform in its physical properties, so it was a big hit in Britain! Of course.
The process was cheap and quick and thus eminently adaptable to mass production, and eventually there were "A. B. C." (Aerated Bread Company) shops and tea houses everywhere, selling bland bread and other highly processed foodstuffs, popular for their convenience and ubiquity. We still have tasteless mass-produced bread but now they use different methods to get a highly uniform product.
Isn't mass production wonderful?
~Chara of Pnictogen