The earliest techniques of processing cereal grains were drying roasting or parching the seeds. Flavor, texture, and digestibility were then improved by cooking whole or broken grains with water, forming gruel or porridge. It was a quick process to bake an emulsified gruel on a hot stone and resulting in basic flat bread. Modern versions of flat bread are the Mexican tortilla, made of processed corn, and the chapati from India that is typically made from wheat. The development of ovens that are enclosed ovens enabled bakers to bake more dense loaves or cakes. The phenomenon of fermentation, with the resultant shrinking of the loaf’s structure and the development of attractive flavor, was most likely first observed when doughs or gruelsthat were kept for a few hours prior to baking, showed the effects of yeasts on their. Certain of the microbiologically induced changes were seen as desirableand an gradual improvement in control of the process resulted in traditional ways of making leavened bread loaves. Early baked products were made from mixed seeds, with an emphasis on barley, however wheat flour, as a result due to its superior reaction to fermentation, eventually was the most popular cereal among the various cultural groups capable of advancing in the art of cooking to create leavened bread. In the early times, baking and brewing was closely connected. Fermentation of a heavy gruel resulted in a dough that could be baked with; a thin mash resulted in a form of beer. Both methods required understanding of the «mysteries» of fermentation, as well as the availability of grains. With increasing knowledge and experience, those in the baking and brewing trades that barley was most suitable for brewing and wheat was ideal for baking. Around 2600 BC, the Egyptians were believed to have invented the first attempt at leavening, were making bread using methods that were similar in principle to those of the present. They kept a stock of sour dough, a crude culture of desirable fermenting organisms, and employed portions from this to inoculate new doughs. Making doughs by mixing flour, salt, charbroil 6 burner grill parts water and leaven and leaven, the Egyptian baking industry later produced more than 50 types of bread, with varying form and using such flavoring substances as poppy seed sesame, and camphor. The bread found in tombs is flatter and coarser than the modern bread. Egyptians invented the first ovens. They are cylindrical vessels constructed from baked Nile clay. They have a cone-shaped top and are divided with the horizontal shelf-like divide. The lower part is the firebox, while the upper section is the baking chamber. The pieces of dough were placed into the baking chamber via holes that were drilled in the top. Baking was a traditional skill for the first two to three centuries following the founding of Rome. There were not many technological advancements or improvements to processing techniques. According to Pliny the Elder the historian, there were no bakers in Rome until the middle of the 2nd century of bce. Women who wanted to bake bread quickly and quickly began to use professional bakers. They were typically slaves. Bread was baked by hand , and weighed approximately 1 pound. The bread was cooked in a wood-fired oven. Panis artopticius was a variety of bread that was cooked on a spit. panis testuatis in an earthen vessel. Although Roman professional bakers brought technological innovations, many were minor in importance and some were basically the reintroduction of earlier innovations. The first mechanical dough mixer was attributed to Marcus Vergilius (sometimes spelled Virgilius) Eurysaces, a freed slave of Greek origin, consisted of large stone bowls that contained wooden paddles powered by a horse or donkey that was able to walk in circles, stirred the dough with leaven, flour and water. The foundation of guilds was possible because of the miller-bakers from Rome. They were incorporated under the Flavians to form an «college» that had the rules of work and regulations imposed by the state. The practice eventually became mandatory and passed down through the family and the baker was transformed into a civil servant with limited autonomy. The beginning of the Middle Ages, baking technology advances of preceding centuries disappeared and bakers returned to mechanical devices utilized by the ancient Egyptians and to more backward methods. In the latter Middle Ages, the institution of guilds was revived. Several years of apprenticeship were essential before an applicant could be admitted to the guild. often an intermediate status as apprentice was replaced by full membership (master). The technological advancements that were significant resulted in the rise of bakers’ guilds. The 13th century French writer named 20 varieties of bread, varying in shape the bread’s shape, flavorings, cooking method and the quality of the food used. Guild regulations strictly governed size and the quality. Bread was baked at home, even when it wasn’t in the city. In the medieval period of England Rye was the principal ingredient in bread eaten by the poor. It was usually mixed with other grains or leguminous seeds. In the year 1865, the cost of white bread in England fall below that of brown bread. The advancement in technology at the time resulted in rapid advances in the baking process. Alongside ingredients that had greater purity and superior performance technology was created that decreased the need for specific skills in bread making and eliminated the need for hand manipulative. The batch processing process was replaced with continuous processes that automated shaping, mixing shape, fermentation, and baking. The 20th century brought the breakthrough in bread-making and other bakery products with vitamins and minerals.