约在公元前7000年左右,美索不达米亚人就开始种植小麦,并制作原始的面包。公元前4000年左右,埃及人创造了烘焙面包的炉灶,当时的埃及人也被称为“吃面包的人”。然而他们吃的面包由于没有经过发酵过程,因此十分坚硬。直到公元前2000年左右,人们才发现,当一块和好的面团放了一夜再送进烤炉,竞能烘出松软而膨胀的面包。这一“秘密”后来传到了欧洲。起初人们使用的使面团发酵的家常酵母用起来很不方便。直到1870年,丹麦的哈森发明了人工制作酵母的方法后,才使面团制作起来更容易。 About 7000 BC, Mesopotamia began planting wheat and making original bread. About 4000 BC, the Egyptians created a stove for baking bread, while the Egyptians were also called “bread-lovers.” However, the bread they eat is very hard because they have not been fermented. It was not until about 2000 BC that people discovered that when a good dough was put in for a night and then fed into the oven, it was able to bake the soft and swollen bread. This “secret” was later spread to Europe. At first it was very inconvenient to use dough-fermented homemade yeast that people used. It was not until 1870 that Hassan in Denmark invented the method of making yeast manually to make the dough easier to make.