Text

E-book Professional Baking

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Penilaian

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Before human beings learned to plant, they gathered wild foods. The seeds of various wild grasses, the ancestors of modern grains, were rich in nutrients and valued by prehistoric peoples as important foods. These seeds, unlike modern grains, had husks that clung tightly to them. People learned that by toasting the seeds, probably on hot rocks, they could loosen the husks and then remove them by beating the seeds with wooden tools. The early development of grain foods took place mostly in the eastern Mediterranean regions, where, it seems, wild grains were especially abundant. Few cooking utensils were in use at this point in human history, so it is probable that the earliest grain preparation involved toasting dry grains, pounding them to a meal with rocks, and mixing the meal to a paste with water. The grains had already been cooked by toasting them, to remove the husks, so the paste needed no further cooking. Later, it was discovered that some of this paste, if laid on a hot stone next to a fire, turned into a flatbread that was a little more appetizing than the plain paste. Unleavened flatbreads, such as tortillas, are still important foods in many cultures. Unleavened flatbreads made from grain pastes are the first stage in the development of breads as we know them.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641 GIS p

Penerbit

USA : John Wiley & Sons, Inc.,

Deskripsi Fisik

812 hlm

Bahasa

English

ISBN/ISSN

9781118083741

Klasifikasi

641

Tipe Isi

text

Tipe Media

computer

Tipe Pembawa

online resource

Edisi

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Subjek

Gastronomy

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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