The ancient Egyptian bread and fermentation
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.
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| Format: | Article |
| Language: | English |
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Arab Society for Fungal Conservation
2020-06-01
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| Series: | Microbial Biosystems Journal |
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| Online Access: | https://mb.journals.ekb.eg/article_99522_13f0ffafa567db449c1d2609a7f483ce.pdf |