History of baked goods

Compared with ancient times, modern baking technology has undergone earth-shaking changes. According to historical records, the pioneers who laid the foundation of modern baking industry were the ancient Egyptians. The Egyptians first discovered and used fermentation to make baked goods-bread. At that time, the ancient Egyptians already knew how to prepare various foods from grains, such as mixing mashed wheat flour with water, potatoes and salt to make dough, and then baking it in a kiln. It is likely that some dough left at that time naturally used wild yeast in the air, which led to fermentation. When people use these leftover fermented dough to make food, they are surprised to find that they get soft and elastic bread. At first, the oven used by the Egyptians was a round oven made of clay. The upper part of the oven was opened to keep the air circulating, and the bottom was lit. When the temperature in the furnace reaches a fairly high level, the fire is extinguished and the ashes are removed. Put the prepared dough into the bottom of the oven and cook with the waste heat of the oven. The bread baked in this oven is pure in flavor and rich in aroma, which is very popular with consumers, and this technology has been passed down to this day.

Baked food later spread to Greece. The Greeks changed the furnace into a circular arch. While increasing the internal volume, the pores in the upper part became smaller, which made the furnace better insulated. The Greeks not only improved the oven, but also greatly improved the production technology. They added milk, cream, cheese and honey to the product, which greatly improved the quality and flavor of the product. Later, this technology spread to Rome, and the Romans built a bigger oven without putting out the fire when baking bread. The burning part of this oven is in the middle, and an insulation layer is built around the fire. Before entering the oven, the bread needs to be put into the oven with wooden boards and baked directly on the interlayer. When it is cooked, take it out with a board. The bread baked by this process is more fragrant, the capacity of the oven is larger, and the number of baked bread is also increased.

/kloc-At the beginning of the 9th century, baking technology spread to China. At first, the product variety was single, the output was low and the production cycle was long. Before the reform and opening up, bread production in China was not popular, and it was only concentrated in large and medium-sized cities. There are almost no baking products in rural areas and towns, and the production technology and equipment are relatively simple and backward, with few varieties and colors and unstable quality. After the reform and opening up, the baking industry in China has changed by leaps and bounds, and now it has spread all over urban and rural areas. There are many kinds of products with different colors, the quality of products is constantly improved, the production equipment is updated day by day, and new raw materials are emerging one after another.