Description
Ancient Egyptian bread was made from emmer wheat and barley dough leavened by sourdough, baked in clay ovens or pits.
Technical
The dough undergoes sourdough fermentation producing lactic and acetic acids and CO₂, lowering pH to 4.5‑5.0. During baking, starch gelatinizes at 60‑70 °C, Maillard browning occurs between 140‑165 °C, and caramelization above 160 °C, creating the crust color and flavor.
Science
Primary Reaction
Sourdough fermentation, starch gelatinization, Maillard browning, caramelization
Sensory Profile
Aroma ()
nuttyyeastysweetcaramelearthyfermentedtoastymaltyhoney-likespicy