In the diet of Russians bread occupies a critical place. However, in a number of other countries, mainly in Europe and both Americas, this product is also very respectful, and most people eat it almost every day. In Asia, it is much less common, but it can also be found there – there would be a desire. There is bread even in Africa!
Moderate amounts of rye bread are very beneficial as it helps the body replenish glucose stores. Apparently, for the first time, people began to bake our usual bread in the middle of the 5th millennium BC, on the territory of Ancient Egypt. But its likeness was still known to primitive people. Why does a sandwich always drop butter down? Everything is very simple – the side with oil is heavier than the other side, without it, therefore, in the process of falling, the sandwich manages to roll over. In St. Petersburg, the first bakery was opened just a year after the city was founded on the orders of Peter I. More than in any other country in the world, bread is consumed in France. On average, there are 60-65 kg of bread per person annually. More than 30 countries have their own traditional bread recipes.
In 1996, a record loaf of nearly 9 km long was baked in Mexico. It was baked on site, part by part. The record is still not broken. In medieval Europe, cracked bread crusts were often used as plates. According to one recipe, bread can be made from oak acorns ground to flour. In 1928, a machine was invented that sliced and immediately wrapped bread. Since then, the popularity of sliced bread has begun to grow. More than 50% of all bread produced on Earth is used to make toasts, sandwiches and sandwiches. About 9 million various bakery products are eaten daily in the world.
In some European countries, according to the traditional recipe, bran soaked in wine is used as a starter culture. In Russia, and earlier in the Soviet Union, officially bread is considered to be such only if the mass of a loaf or loaf exceeds 0.5 kg. But in practice, no one has been interested in these standards for a long time. Yeast began to be used in baking bread only in the 17th century. Bread and bakery products are produced on an industrial scale from a wide variety of types of flour, including rye, wheat, rice and corn.
