Bread is one of the oldest old preparations. Evidence from Europe over 30,000 years ago revealed starch residues on rocks for a beating plant. During this time, starch extract from plant roots, such as leaves and ferns, may be responsible for coping, coping, and creating a square primitive. The oldest collections of bread production in the world and were found on a 14,500yearold Natufian site in the northeastern desert of Jordan. About 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, the grains were able to cause pain. Yeast spores are ubiquitous, including cereal grains, so that they can remain naturally natural.

Several sources of sweetening for early bread were available. Yeasts in the air can be exploited by leaving the unpasteurized dough exposed to air for a period of time before cooking. Pliny the Elder reported that the Galicians and Iberians used his skimmed foam called barm to produce "a kind of easier bread until the people can change," such as your bartender's son. Parts of the ancient world take care of wine drinking in its places are used or stored composed of fighting juice and flour care to let it remain to ferment or be part of wheat soaked in wine as a source of yeast. The biggest common source of bleaching was to keep a piece of dough from the previous day as a form of machine start, there is a report also Pliny.

The Chorleywood Bread Process was established in 1961; uses the intense mechanical operation of the dough to reduce the dramatic fermentation time and the need to produce bread. The process, which mixes better to allow the use of proteincontaining cereal energy, is very easy to spread throughout the world in large fabrics. As a result, the product can be very quickly and at low costs to the manufacturer and the consumer. However, there are some criticisms regarding the effect on nutritional values. https://ro.wikipedia.org/wiki/P%C3%A2ine