Then the grains were ground and mixed with water. So it appeared
flour
and the first bread, which was a liquid porridge. Then primitive people learned how to bake unleavened bread. These
Bakery dishes
was a simple flatbread made of thick grain porridge, a prototype of the dough. These burnt pieces of grain mass did not look at all like those bakery products whose recipes are now well known to us. The era of baking, when people learned how to make
bread made from dough
, began several millennia ago.
Unfortunately, nowadays bread from the store does not often delight us with taste. Older people often recall the taste of homemade bread and recipes with baked goods that were prepared during their youth. Of course, this comparison is most often not in favor of a modern product. When we cook at home, then
homemade bread
can not be compared with the store in its taste and aroma. Of course, it should be noted that not every housewife will be able to bake bread in the oven. This is a very time-consuming process and requires skill and skill. In addition, modern ovens are poorly adapted for baking bread, it is much more convenient to cook in them
pies
or
cupcakes
.
The nutritional value of bakery products depends on the type of flour they are made from. The grade of flour depends on the type of grinding. The higher the grade of flour, the less it contains proteins, vitamins, minerals, and fiber. However, it contains more starch, it is better absorbed and digested. Coarse flour is used in the production of bread.
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