The ancient Egyptian bread and fermentation | ||||
| Microbial Biosystems | ||||
| Article 7, Volume 5, Issue 1, June 2020, Page 52-53 PDF (565.57 K) | ||||
| Document Type: Student Articles | ||||
| DOI: 10.21608/mb.2020.99522 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Esraa A. Mohamed 
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| 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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