Use of Yeast in Baking
| Autor: | Gerald Reed, Tilak W. Nagodawithana |
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| Rok vydání: | 1991 |
| Předmět: | |
| Zdroj: | Yeast Technology ISBN: 9789401197731 |
| DOI: | 10.1007/978-94-011-9771-7_8 |
| Popis: | Cereal grains were an important source of food before the art of bread baking was known. Gruel or porridge can be made from mixtures of coarsely ground wheat, corn, oats, or other grain and water. Such pastes can be cooked or they can be baked on hot stones or in hot ashes. The Mexican tortilla, the Scandinavian flat breads, Jewish matzoh, and all kinds of pancakes are modern versions of these earlier products. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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