The ancient Egyptian bread and fermentation

Document Type : Student Articles


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


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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