Investigation of Ancient Egyptian Baking and Brewing Methods by Correlative Microscopy

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Science  26 Jul 1996:
Vol. 273, Issue 5274, pp. 488-490
DOI: 10.1126/science.273.5274.488


Ancient Egyptian methods of baking and brewing are investigated by optical and scanning electron microscopy of desiccated bread loaves and beer remains. The results suggest that current conceptions about ancient Egyptian bread and beer making should be modified. Bread was made not only with flour from raw grain, but sometimes also with malt and with yeast. Brewing blended cooked and uncooked malt with water; the mixture was strained free of husk before inoculation with yeast.