Then the grains began to be ground and mixed with water. That's how
flour
and the first bread appeared, which was a liquid porridge. Then primitive people learned to bake unleavened bread. These
bakery dishes
were a simple flatbread of thick grain porridge, a prototype of dough. These scorched pieces of grain mass looked nothing like the bakery products whose recipes are now so well known to us. The era of bread-baking, when people learned to make
bread from dough
, began several millennia ago.
Unfortunately, bread from the store doesn't often delight us with its taste these days. Older people often recall the taste of homemade bread and recipes with baked goods that were made in their youth. Of course, this comparison is most often not in the modern product's favor. When we cook at home,
homemade bread
can't compare with store-bought in its taste and aroma. Of course, it should be noted that not every home cook will be able to bake bread in the oven. It's a very time-consuming process and requires knack and skill. Besides, modern ovens are poorly suited to baking bread; it's much more convenient to make
pies
or
cupcakes
in them.
The nutritional value of bakery products depends on the type of flour they're made from. The grade of flour depends on the type of milling. The higher the grade of flour, the less protein, vitamins, minerals, and fiber it contains. However, it contains more starch, and it's better absorbed and digested. Coarse flour is exactly what's used in bread production.
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