Bread is one of the oldest man made food products, whose usage by humankind dates much beyond the recorded history. There is indication that humankind used to have bread even 30,000 years ago, in fact much before they became civilised. One can find clear evidence of bread making during the beginning of Neolithic age that is around 10,000 BC.
It is amazing that the role of bread is still very much widespread in our post-modern lives, and with the growth of nuclear families and the spread of fast paced lifestyle in India, the application of breads has become more pronounced in the country’s eating habits.
Affordability and Convenience
However, India’s association with breads is quite a long one. Indian breads like roti, chapatti, naan, khulcha, and parantha have been very much prevalent in our diets since ages and are integral part of north Indian cuisine. Puri and bhatura are deep-fried breads prevalent in north India.
However, the western style breads, which we commonly refer to as breads in the popular terminology, and which we will refer to as ‘bread/s’ in the article henceforth, begun gaining popularity in India since the beginning of the twentieth century, with the growth of industrialisation and the services sector in the country. Today breads and biscuits account for 82 percent of the total bakery production of India.
Bread, which till now is being by and large regarded in urban India as a product for breakfast and snacks, has the potential to become a part of our lunch and dinner in the near future, largely because of its convenience and affordability. It would not be wrong to say that bread is probably one of the cheapest ready-toeat food in India. A loaf of regular bread costs just Rs.25-30 and from which the entire family can derive one time’s meal.
Diese Geschichte stammt aus der February/March 2017-Ausgabe von Bakery Review.
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Diese Geschichte stammt aus der February/March 2017-Ausgabe von Bakery Review.
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