Bakery products, especially bread, have a rich history dating back to around 23,000 years ago during the Paleolithic Period.
Early practices involved mixing wheat grain meal with water and baking it on stones heated by fire, creating the first flat bread.
By 2600–3000 BC, ancient Egyptians began using yeast for fermented bread. Initially, due to milling costs, whole wheat and whole grain bread were common,
with white bread limited to the wealthy. In the 1900s, white bread became widely accessible.
Today, bakery products vary from simple pastries to complex cakes. The evolution from basic forms to modern varieties with specific attributes relies on advanced manufacturing technologies and aligns with progress in science and technology.
Staying updated on bakery science and technology is crucial for professionals to enhance productivity, allocate research resources effectively, introduce competitive products, and anticipate future industry trends.
