Changes

The earliest bread may have been made from cattails and ferns, where these plants were pounded into a fine substance using primitive mortars found that date to nearly 30,000 years ago. This suggests that even before the rise of agriculture, humans had begun to form a type of flour that they would then bakebe baked, perhaps in an open fire, to form bread. The earliest wheat and barley-based breads developed from pre-agricultural and agricultural societies in the Middle East, including in the Levant (Israel, Palestine, Syria), Turkey, Mesopotamia (Iraq), and Iran by around 12,000 years ago. The earliest breads were likely unleavened. However, probably accidentally, leavened bread developed as yeast naturally occurring in the environment respires as it consumes natural sugars in wheat. Leavened bread is the release of gases by the yeast bacteria. A document from around 3900 BP indicates how beer was also made from bread. One problem with the production of early bread was preservation, where often it would quickly mold. The solution was to convert unused bread into beer, which proved far more amenable for storage.

AlreadyHowever, with probably accidentally, leavened bread developed as yeast naturally occurring in the environment respires as it consumes natural sugars in wheat. Leavened bread is the development release of gases by the earliest breads, new technologies arose to help with the baking processyeast bacteria. This included enclosed ovens and open ovens that used mud or brick to make a hot surface that flat breads could be prepared A document from around 3900 BP indicates how beer was also made from a dough mixbread. Bread and earlier agricultural foods affected One problem with the development production of many food preparation technologiesearly bread was preservation, including mortar, pestles, querns, and millswhere often it would quickly mold. The production of solution was to convert unused bread led to many major changes in societyinto beer, where production and processing of wheat and barely which proved far more amenable for bread and other foods transformed economies and social structuresstorage. Initially, Beer likely made the grinding production of grain to flour would have been done by handbread less wasteful, often resulting in coarse as extra bread not consumed could then simply be made into beer.<ref>For more on how bread was developed from wild grains. However, mills and large flat stones were used by early historical periodsthen developed from agricultural grains, perhaps by the 3rd millennium BCEsee: Rubel, to make more refined flourW. (2011). <i>Bread: a global history. This helped bread to become less coarse</i> London: Reaktion Books. </ref>

Already, with the development of the earliest bread, new technologies arose to help with the baking process. This included enclosed ovens and open ovens that used mud or brick to make a hot surface that flatbreads could be prepared from a dough mix. Bread and earlier agricultural foods affected the development of many food preparation technologies, including mortar, pestles, querns, and mills. The production of bread led to many major changes in society, where the production and processing of wheat and barley for bread and other foods transformed economies and social structures. Large-scale labor was employed for the production of food with the rise of cities, where an increased population required bread to be made at more industrial scales in large ovens and prepared by many people (Figure 1). Initially, the grinding of grain to the flour would have been done by hand, often resulting in coarse grains. However, mills and large flat stones were used by early historical periods, perhaps by the 3rd-2nd millennium BCE, to make more refined flour. This helped bread to become less coarse.<ref>For early technologies related to bread production, see: Qarooni, J. (1996). <i>Flat Bread Technology.</i> Boston, MA: Springer US.</ref>  Millet was another grain used to make bread, particularly in India and China, where a form of flat bread flatbread made of millet is still a the main food type in India. In China Sorghum , sorghum and rice were used as varieties for making bread, which made the consistency and quality very different from wheat - and barley -based bread. This also likely explains why bread developed into different levels of significance in Chinese foods and often did not always accompany Chinese food. In the New World, corn was pounded and used to make bread, which was mostly a flat, unleavend unleavened bread that is similar to the modern tortilla.<ref>For more on grains that can be used for bread, see: Brown, A. C. (2013). <i>Understanding food: principles and preparation </i> (5th Ed). Belmont, CA: Cengage.</ref>

During Molds growing on bread were already recognized for their potential medicinal value. This would become the Classical period, there were many varieties forerunner of breadpenicillin, ranging from sourdoughwhich was not formally invented until 1933. However, honey-and-oil breadancient Egyptians, barleyGreeks, wheat, poppy seedsIndians, and even rolls. Bread in Near Eastern and European likely other societies became intertwined with meals and often even the main part of mealsrecognized that molds could be used to heal wounds, where other foods were sometimes called the condiments or extras that one adds moldy bread could be rubbed on wounds to help with the mealhealing process. The Romans had formed special guilds for bread bakersBread left to mold, therefore, calling them COLLEGIUM PISTORUM. Bread bakers also became experts in the production part of pastries, where Rome itself likely had several hundred pastry chefs during the apex of its ancient populationmedical applications used to clean wounds and infections. Sweet breads <ref>For more on penicillin mold and breads filled with meats or vegetables became one specialty type. From how it was used in the Roman periodancient world, we learn also about types of breads mad of oatssee: Ballen, groats, and ryeK. G. White bread, usually made from wheat, however, became associated with the wealthy classes(2010). Above all types <i>Seven wonders of breads and pastriesmedicine.</i> Minneapolis: Twenty-First Century Books, having white bread served at a meal demonstrated important status of someonepg. 37.</ref>

The use of seeds, such as wheat or barley, to grow grains that would then become bread helped bread and life giving sustenance to be closely affiliated , most likely already by the Neolithic. The idea that a few seeds can create enough wheat or barley to create a lot of bread symbolized the importance of grains to society but with that symbolism was closely associated with bread.<ref>For more on the symbolism of bread, including in religion, see: Jacob, H. E. (2007). <i>Six thousand years of bread: its holy and unholy history.</i> New York: Skyhorse Pub.</ref>

Despite breads bread's importance, change changes between ancient periods and that of the Medieval world were minor. At times, during famines, bread flour was often mixed with saw dust sawdust or other impurities. Bread became associated with religious feasting, given its significance in the church. However, in technology, little was different from antiquity.<ref>For more on Medieval bread use, see: Adamson, M. W. (2002). <i>Regional cuisines of medieval Europe: a book of essays.</i> New York: Routledge, pg. 97.</ref> One of the biggest changes occurred with the innovation of sliced bread, invented by Otto Frederick Rohwedder. His inventions also included slicing and bagging bread in an automated process. Sliced bread was initially seen as unneeded or wasteful, but soon consumers began to become used to the idea of buying bread that was ready to be used for sandwiches. By World War II, sliced bread had become ingrained as a staple of the American diet. There were attempts to remove bread slicers, as the metal used for them was seen as needed for the war effort, but this caused much complaining in the home front that eventually bread slicers were allowed during the rationing years in World War II.<ref>For more on the innovation of sliced bread, see: Wallach, J. J., & Wise, M. D. (Eds.). (2016). <i>The Routledge history of American foodways.</i> New York: Routledge, Taylor & Francis Group, pg. 138.</ref>

One of New large-scale dough-making processes were developed in the biggest changes occurred with 19th and 20th centuries. The most significant was the innovation of sliced Chorleywood breadprocess, invented by Otto Frederick Rohwedder. His inventions also included slicing and bagging bread which allowed a dramatic reduction in an automated processtime (down to about 3. Sliced 5 hrs from flour to finished bread was initially seen as unneeded or wasteful, but soon consumers began to become use to ) for the idea of buying bread that was ready dough to be used for sandwichesmade and to rise. By World War II, sliced bread had become ingrained as a staple The process also took advantage of the American dietlower-quality grains that were more widely available. There With its use, not only were attempts to remove far more grains utilized in the bread slicers, as the metal used for them was seen as needed for the war effortproduction process, but this caused helped to keep bread prices low by making production much complaining easier. Most modern bread today use dough with added chemicals that help speed up the process in the home front that eventually which dough rises and can be made into bread slicers were allowed during . This saves time in the rationing years in World War IIkneading and resting phases needed.

New largeIn fact, most bread-making machines commercially sold provide L-scale cysteine or sodium metabisulfite that catalyzes dough making processes were developed rising far more quickly than traditional bread, allowing for an easy way to mass-produce bread with simple bread makers. Large food retailers have generally sold variations of this type of bread in the 19th and 20th centuriesmost Western states today. The most significant was Many bakeries in the Chorleywood bread processWest have, which allowed a dramatic reduction in time for the fact, even become almost fully automated, where robots could now simply mix ready made dough with added chemical that allows fast rising bread dough to risebe possible. The process also took advantage of lower quality grains that were <ref>For more widely availableon how quick-rising bread is created, see: Edelstein, S. (Ed.). (2014). <i>Food science: an ecological approach. With its use</i> Burlington, far more grain was utilized in the bread production processMA: Jones & Bartlett Learning, helping to also keep prices low since it was easy to produce and could be produced quicklypg. 387.</ref>