Flour
History

Maize or corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Archaeological evidence for making flour (wheat seeds crushed between simple millstones) dates to at least 6000 BC. In 2018, archaeologists reported finding evidence of bread making at Shubayqa 1, a Natufian hunter-gatherer site more than 14,000 years old in northwest Jordan. The Romans were the first to grind seeds on cone mills. In 1786, at the beginning of the Industrial Era, the first steam-powered flour mill, Albion Mills, Southwark, was completed in London. In the 1930s, some flour began to be enriched with iron, niacin, thiamine and riboflavin. In the 1940s, mills started to enrich flour and folic acid was added to the list in the 1990s.
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