The manufacture of any processed food is constantly evolving and breadmaking
is no exception. Even though bread has been made for thousands of years and
its traditional forms remain as strong today as they did in past times, new ideas
and new technologies are being developed and adapted to underpin modern
production.
While new technologies will undoubtedly continue to drive developments in
breadmaking, its traditional basis should not be neglected. Increasing diversity of
products in part driven by consumer demand will contribute heavily to the future
of breadmaking. More frequent travel and increased global communications
expose many more people to the diversity of bread products. What is a traditional
product in one part of the world is the novel product in another.