Hello....

I am a culinary student at Johnson & Wales Univ. and am researching the differences between the various bread-making techniques utilized at various sub-type shops: Blimpie, Subway, etc...
I am looking for information regarding the practices of bread making:
1. Raw dough to finished product
2. Par-baked doughs
3. Fully baked (frozen)
I am in need of articles, web sites, etc. describing these practices and the pros and cons of each method...

Any help or direction you could offer would be invaluable....thank you...Ciao!

Joseph