Around 3000 BC, the ancient Egyptians mastered the technology of making fermented bread for the first time. The original fermentation method may have been discovered by accident: the mixed noodles were kept in a warm place for a long time and were invaded by yeast in the air, which led to fermentation, swelling and souring. After baking, a new kind of pasta was obtained, which was much softer than "scones". This is the earliest bread in the world. Bakers in ancient Egypt first fermented with sour dough, and later improved to use cultured yeast.
The earliest bakery found in the world today was born in ancient Egypt more than 2500 BC. About BC13rd century, Moses led the Hebrews to migrate and brought bread-making technology out of Egypt. Until now, during the Jewish Passover, people still make an expanded cake-like bread called "matzo" to commemorate the Jews leaving Egypt. At the end of the 2nd century AD, the baker's guild in Rome unified the technology of making bread and the types of yeast. After practical comparison, they chose the yeast liquid for brewing as the standard yeast.
In the long years of ancient times, white bread was a luxury of the upper-class dignitaries, and the general public could only eat black bread made of rye. It was not until the19th century that the flour processing machinery developed greatly and the wheat varieties improved that the bread became soft, smooth and white.
Nowadays, most of the bread is produced by the factory's automated production line. Because of the loss of vitamins in flour processing and grinding, vitamins and minerals are often added in bread production in the United States and other countries. In addition, in recent years, many people think that keeping bran and malt is more beneficial to health, so coarse bread is popular again.