面包 新石器时代,人类将舂碎的谷物粉末和水捏成面团,摊在烘热的石头上烤熟,成为“面包”。古埃及、古巴比仓人用小麦磨成面粉,和上水,放上少许盐,做成面包,由于面团未经发酵,吃起来又干又硬。过了很久很久,有一个埃及人无意中将和好的面团搁在阳光下,不多久,面团自行发胀,放在火上烤熟变得松软可口。17世纪,荷兰人雷文虎发现酵母菌,从此用菌发酵制作面包,流行于今。18世纪开始,面包进入机械化生产时代,一两家工厂生产 Bread In the Neolithic Age, human beaten crushed cereal powder and water into dough, spread on a hot stone and baked to become “bread.” Ancient Egypt, Cuba, barn people use wheat flour into flour, and Sheung Shui, put a little salt, made of bread, because the dough unfermented, eat dry and hard. After a long, long time, an Egyptian inadvertently left the reconciled dough in the sunshine. It was not long before the dough swollen on its own and became soft on the fire. In the 17th century, the Dutch Raven Tiger discovered the yeast, which was fermented to bread from now on. Beginning in the 18th century, bread came into mechanized production times, one or two factories