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AUTHOR: Samuel, Delwen.
TITLE: Investigation of ancient Egyptian baking and brewing methods
by correlative microscopy.
SOURCE: Science v. 273 (July 26 '96) p. 488-90 bibl f il.
STANDARD NO: 0036-8075
DATE: 1996
RECORD TYPE: art
CONTENTS: feature article
ABSTRACT: Ancient Egyptian methods of baking and brewing are
investigated by optical and scanning electron microscopy of
desiccated bread loaves and beer remains. The results suggest
that current conceptions about ancient Egyptian bread and beer
making should be modified. Bread was made not only with flour
from raw grain, but sometimes also with malt and with yeast.
Brewing blended cooked and uncooked malt with water; the
mixture was strained free of husk before inoculation with
yeast. Copyright 1996 by the AAAS.
SUBJECT: Bread - History.
Tombs - Egypt.
Brewing - History.
Beer - Analysis and chemistry.
Bakers and bakeries - Egypt - History.
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