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 | ||||
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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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