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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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