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The earliest methods of processing cereal grains were drying roasting or parching the seeds. Flavour, texture, and digestibility were later improved by cooking whole or broken grains with water, making porridge or gruel. The final step was bake a layer of viscous gruel on hotstones, creating the earliest flat bread. The Mexican tortilla is made of processed corn. The Indian chapati which is typically made of wheat, are two more varieties of flat bread. The invention of ovens and baking tools that were enclosed ovens has made it possible to bake thicker loaves or cakes. The phenomenon of fermentation, which results in a shrinking of the loaf’s shape and development of appealing flavours, was probably first observed when doughs and gruels, which were held for several hours prior to baking, showed spoilage caused by yeasts. A few of the microbiologically induced changes were seen as desirable, and a gradual improvement in control of this process led to traditional techniques for making leavened loaves. The first baked goods were constructed of mixed seeds with an emphasis on barley, however, wheat flour, because of its ability to withstand fermentation, became the preferred cereal among the diverse groups of people who were capable of advancing in the art of cooking to make leavened bread. Early civilizations saw baking and brewing were related. The fermentation of a gruel that was thick resulted in a flour that was suitable for baking. A more granular mash created a sort of beer. Both processes required knowledge of the «mysteries of fermentation» as well as access to grains. The crafters of the baking and brewing trades realized that wheat is the ideal grain for baking, and barley best to brew. The Egyptians are the people who invented the first time that leavening was used in the 2600 years before. They employed methods which are similar to those used today. They kept sour dough that was a primitive culture with desirable fermentation organisms, in stock and utilized a small amount to create new doughs. The Egyptian baking industry produced more than 50 kinds of bread with doughs that were made from flour along with salt, water, and leaven. They also used different flavouring materials like sesame seed poppy seed, camphor and sesame to alter the shape of the bread. The breads that are found in tombs are softer and coarser than the modern bread. Egyptians built the first ovens. The earliest known examples are cylindrical vessels made from baked Nile clay. It was tapered on top to give an oval shape, then divided in the middle by a shelf-like horizontal partition. The lower section is an open firebox while the upper part is the baking chamber. Through a small hole in the top of the section, the dough was put into the baking chamber. Baking remained a domestic skill for the first two to three centuries following the founding of Rome. There were a few technological advancements or improvements to processing techniques. Pliny, the Elder claims that there were no bakers before the middle of the century bce in Rome. Women wanting to bake bread quickly and easily began using professional bakers. They were usually slaves. The bread was made by hand , and weighed approximately 1 pound. The bread was cooked in an oven fired with wood. Panis artopticius was a variety of bread that was cooked on a spit. panis testuatis cooked in an earthen dish. Although Roman professional bakers brought technological advances, most were not significant, and some were in essence reintroductions of earlier developments. Marcus Vergilius, sometimes spelled Virgilius, Eurysaces was the first to design an automated dough mixer. He used a large stone basin , with wooden paddles powered by horses or donkeys who walked in circles. The paddles mixed the leaven, flour and water mixture. Guilds formed by the miller-bakers of Rome began to be institutionalized. They were organized by the guidance of the Flavians into a «college» which had working rules and regulations that were set by the state. The business became mandatory and inherited, and the baker was a civil servant who had limited freedom. The beginning of the Middle Ages, baking technology advancements from earlier centuries disappeared and bakers returned to the mechanical equipment employed by the early Egyptians and to more backward methods. But in the later Middle Ages the institution of guilds was renewed and extended. Before a person could be admitted to the guild, they needed to have completed several years of apprenticeship. At times, a status known as a journeyman could be used as an intermediary between the apprenticeship and full membership (master). Significant technological advances brought about the rise of bakers guilds. The 13th century French writer named 20 varieties of bread with different shapes the bread’s shape, flavorings, cooking method, and quality of the food used. Guild regulations strictly governed size and quality. Bread was made at home, regardless of whether it wasn’t in the city. In the medieval period of England Rye was the primary ingredient in the bread eaten by the poor; it was usually mixed with other cereals or leguminous seeds. In 1865, white bread be cheaper than brown bread. The advancement in technology at the period led to rapid advancements in baking technology. Ingredients of higher purity and better functional properties were developed, in addition to equipment that cut down on the need for web treasure hunter individual expertise and removing hands-on manipulation of bread doughs. The batch processing process was replaced by continuous operations that controlled mixing, shaping shapes, fermentation, shaping and baking. The addition of bakery foods with vitamins and minerals was a major accomplishment of the mid-20th-century baking industry.

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