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The earliest processing of cereal grains probably involved parching or dry roasting of the grains. Flavor, texture, and digestibility were later improved by cooking whole or broken grains with water, forming gruel or porridge.
The final step was to bake a viscous gruel onto a hotstone, creating the earliest flat bread. Advanced versions of flat bread include the Mexican tortilla, which is made from processed corn, as well as the chapati of India typically made from wheat. The advent of enclosed baking tools and ovens enabled bakers to bake larger loaves or cakes. The phenomenon of fermentation that results in the lighter loaf structure and development of appealing flavors, was first observed when doughs and grulels, that were left for several hours prior to baking, developed loss of flavor due to yeasts. The microbiologically-induced changes in the bread’s structure weren’t completely negative. However certain effects were thought to be desirable. The traditional methods of making leavened bread loaves arose in the control of the process. The first baked goods were constructed of mixed seeds with the predominant use of barley however, wheat flour because of its ability to withstand fermentation, eventually was chosen as the predominant cereal among the various cultural groups capable of advancing in the art of cooking for making leavened bread. Early civilizations saw baking and brewing was closely linked. A thick gruel could be fermented and made into an ideal dough for baking. However, a thin mash could be brewed to make a beverage. Both of these methods require knowledge of the «mysteries» of fermentation and an abundance of grain. The bakers and brewers learned that wheat is best for baking, while barley is best for brewing. At 2600 bce, the Egyptians were believed to have invented the first attempt at leavening, were producing bread using methods that were similar in principles to the methods used today. They maintained stocks of sour dough, a crude culture of desirable fermenting organisms, and utilized portions from this to inoculate fresh doughs. With doughs made by mixing flour, salt, water, WebTreasureHunter.com and leaven with leaven Egyptian baking industry later developed over 50 different varieties of bread. It was made by varying the form and using such flavoring materials as poppy seed, sesame, and camphor. The bread that was discovered in tombs are softer and coarser than the modern bread. Egyptians invented the first ovens. These are cylindrical vessels made out of baked Nile clay. They are conical shape on top and are divided with the horizontal shelf-like divide. The lower part is the fireboxand the higher part is the baking chamber. Through a hole on the top of the section, the dough was inserted into the baking chamber. Baking was a skill that was used in the home for the first two to three centuries following the establishment of Rome. There were not many technological advancements or improvements to processing methods. According to Pliny the Elder who was the first to write about it, there were not bakers in Rome until the middle of the 2nd century BCE. Women wanting to bake bread quickly and efficiently began to use professional bakers. These were usually slaves. Hand-made breads molded into the shape of a spherical, typically with a weight of around a pound were cooked in a beehive oven, which was heated by wood. Panis artopticius was an example of a bread that was cooked on a spit, panis testuatis baked in an earthen dish. Although Roman professional bakers made technological advances but they were insignificant and only revived earlier innovations. The first mechanical dough mixer was attributed to Marcus Vergilius (sometimes spelled Virgilius) Eurysaces, a freed slave from Greek origin, consisted of the largest stone vessel with wooden paddles powered by a horse or donkey that walked in circles, worked the dough made of leaven, flour, and water. Guilds established by the miller-bakers of Rome became institutionalized. In the 2nd century CE under the leadership of the Flavians who ruled the city, they were organized as a «college» with rules for work and regulations prescribed by officials of the government. The profession eventually became mandatory and was inherited as the baker was made an official of the civil service with limited freedom of action. The beginning of the Middle Ages, baking technology advances of preceding centuries disappeared and bakers were relegated to mechanical devices employed by the early Egyptians and more primitive methods. In the late Middle Ages, the institution of guilds was revived. Before a person could be admitted to the guild, they had be able to prove they had completed a period of apprenticeship. In some cases, a position called journeyman was employed as an intermediary between the apprenticeship as well as full membership (master). The technological advancements that were significant led to the rise of bakers’ guilds. A 13th-century French writer named 20 varieties of bread, varying in shape the bread’s shape, flavorings, cooking method and the quality of the meal used. The size and quality of bread was strictly restricted by guild rules. Bread was made in the home, even if it was not made in the city. The principal ingredient of bread for the less fortunate was rye that was typically diluted with other cereals as well as leguminous seed meal. It was only in 1865 that white bread have a lower price than brown bread. The higher technology at the time resulted in rapid advances in baking technology. In addition to ingredients with higher purity and more quality, functional properties, equipment was developed that eliminated the need for individuals to be skilled in the making of bread and also eliminated hand manipulative. Batch processing was replaced with continuous processes that automated shaping, mixing, shaping, fermentation and baking. The enrichment of bread and other bakery foods with vitamins and minerals was a major accomplishment of the mid-20th-century baking industry.