Beta
ManageSearchChatDiscover
99522

The ancient Egyptian bread and fermentation

Article

Last updated: 23 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

Microbial Ecology

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.

DOI

10.21608/mb.2020.99522

Keywords

Carbon dioxide, flours, Grains, National fungus day, Ramesses III, yeast

Authors

First Name

Esraa

Last Name

Mohamed

MiddleName

A.

Affiliation

Botany Department, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt.

Email

esraaahmed11880@gmail.com

City

-

Orcid

-

Volume

5

Article Issue

1

Related Issue

14967

Issue Date

2020-06-01

Receive Date

2020-06-12

Publish Date

2020-06-01

Page Start

52

Page End

53

Print ISSN

2357-0326

Online ISSN

2357-0334

Article File

MB_Volume 5_Issue 1_Pages 52-53.pdf

PDF . 579.1kB

Link

https://mb.journals.ekb.eg/article_99522.html

Detail API

https://mb.journals.ekb.eg/service?article_code=99522

Order

7

Type

Student Articles

Type Code

1,414

Publication Type

Journal

Publication Title

Microbial Biosystems

Publication Link

https://mb.journals.ekb.eg/

MainTitle

The ancient Egyptian bread and fermentation

Details

Type

Article

Created At

22 Jan 2023