EMERGING TECHNOLOGIES IN FOOD SCIENCE
BIOTECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Helium
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Egg
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Yeast
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Bacteria
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Detailed explanation-1: -The first sourdough had to have been made with unscorched grain. The microscopic yeast plant that made the bread rise was Saccharomyces cerevisiae, which is still with us–in fact it’s the same yeast that also makes beer and wine ferment.
Detailed explanation-2: -The yeast microbes had been asleep for more than 5, 000 years, buried deep in the pores of Egyptian ceramics, by the time Seamus Blackley came along and used them to bake a loaf of bread.
Detailed explanation-3: -The first evidence of the use of fermentation in the production of bread was found in Ancient Egypt. The most common type of bread was made solely from water and flour. This mixture was left outside on the hottest days for a long time to set the natural yeasts in the flour to work and start the fermentation process.