Bread texture

[Iamcazzy]

Why is it that when I toast a slice of supermarket prepacked bread (Warburtons, Kingsmill etc), the bread is far less crunchy than an equal thickness slice of instore bakery bread, or independent baker bread for that matter?

Is this anything to do with the Chorleywood Process I've read about?

Does anyone know why some supermarket bread is dense in texture yet others are more open with visible small pits throughout?

Thanks

[heathfield]

The addition of oils and/or fats to the mix produces a softer loaf with a softer 'crust', and most sliced pre-packed bread is made in this way. Yes, it's part of the Chorleywood Process. It also makes for a loaf that has a lot of smaller cells, giving a more even structure than those made with fewer oils or fats. But it does mean there's a lot less crunch to your toast.