الخُُبْْز .. وهو الطعام الأول .. كتاب في سبيل موسوعة علمية .. الدكتور أحمد ذكي

the bread

It is the first food

It is the cheapest food
Which is eaten by the largest number of people

It is food that you can hardly remember at any hour of the day or night, unless you imagine the thousands of burning ovens, of all sizes and shapes, baking it in various parts of the earth.

- Bread, among the nations, types and forms:

There are various materials from which bread is made, as well as various shapes of the loaf with which it is shaped. These materials and shapes vary almost from nation to nation, and from country to country. It may vary in diameter.

In a country like Egypt, the loaf is made from wheat, but next to it is the loaf made from corn, which is thin and wide. Some of them are hoarded. And in Kuwait. We see the Egyptian loaf, which has two thick layers and has a pulp, and next to it is the Levantine loaf, which has two thin layers and has no pulp, and next to it is the bread that they call Iranian, which is wide and large and fills an arm, and it is from one plate, and is puffed. It is called tannouri, because it is made in the oven, and it is given this name better. In addition to all of these, the French loaf is between a short square and a long round. Countless forms of many different cultures, all gathered in a modern country that encompasses all cultures.

Other grains for making bread:

The English made their bread from wheat in some way
As we mentioned, it is square in section, whether short or long. In Scotland, their neighbour, they often prefer bread made from oats or barley baked on a baking sheet. They prefer it to the best bread made from white wheat flour.

In China and Japan, a lot of bread is made from rice flour. Japan borrowed its types and manufactures of bread from the United States after World War II. In India, bread is made from millet flour.

In Germany, Osog, Norway, and Russia, bread is made from rye, with barley sometimes added to it, because they are easier to germinate in those cold northern countries.

In Mexico, people make bread mainly from corn, and so do most people in South America, except for Brazil, which makes it from the roots of a plant called Cassava, which has a lot of starch in its roots.