The ancient Egyptian bread and fermentation | ||
| Microbial Biosystems | ||
| Article 7, Volume 5, Issue 1, June 2020, Pages 52-53 PDF (565.57 K) | ||
| Document Type: Student Articles | ||
| DOI: 10.21608/mb.2020.99522 | ||
| Author | ||
| Esraa A. Mohamed* | ||
| Botany Department, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt. | ||
| Abstract | ||
| The use of yeast to leaven bread by the production of carbon dioxide was developed in Egypt. The ancient Egyptians extended their bread-making technology to the production of an acidic beer called boza or boozah from a lightly baked "loaf' of germinated grain. | ||
| Keywords | ||
| Carbon dioxide; flours; grains; National fungus day; Ramesses III; yeast | ||
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