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History of Baking

Man thousands of years ago ate meat, grass, and seeds raw. When they discovered fire, food was then cooked. Food was probably first roasted over fire. Then a simple and probably ancient method of producing baked products by popping seeds or grains on a hot stone surface was discovered. The use of leavening agents was accidental.

Archaelogical diggings showed evidence that ovens for baking flat breads exist around 7000 BC in the MIddle East.

In ancient Egypt, baking was well known. Scientist discovered that the royalties were served with bread made from finely sifted flour.

In the documents discovered, it also showed that bread is the major food offered to the gods. In the early Copper Age, huge grain
storage buildings were constructed.

During the Bronze Age, Greeks ate coarse, unleavened bread. Then they stablished public bakeries by the 5th century.

The great Roman empire improved the large-scale milling and baking techniques. The improvement was due to its need to feed the
Roman population. The Romans supplied bread (40000 to 200000 bread doles) to the people.

In the Middle Age, pastries and cookies were baked. Honey was the only sweetening agent used. Medieval Europe produced bread
of different sizes, shapes, and qualities. The word loaf a term used to describe the shape of a baked product, was then used
to mean bread.

Improved machines were invented and used during the Industrial Revolution. Baking powder were invented in the mid-19th century.
This replaced yeast which acted more slowly. The technique of dehydration improved the shelf life of the dry ingredients. Chemical
additives were invented which improved the color, quality, and shelf life of baked products.

The Philippines caught on with the baking trend as grains were introduced in the country. There were numerous baked products
manufactured, such as pandesal, monay, and various types of biscuits and pastries unique to a region.

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