Biscuit (bread) cooking, most often based on ground wheat and warmed with gravy. The biscuit emerged as a distinct food type in the early 19th century, before the American Civil War. Cooks created a cheaply produced addition for their meals that required no yeast, which was expensive and difficult to store. With no leavening agents except the bitter-tasting pearlash available, beaten biscuits were laboriously beaten and folded to incorporate air into the dough which expanded when heated in the oven causing the biscuit to rise. In eating, the advantage of the biscuit over a slice of bread was that it was harder,
Tandoor bread infused smoky flavor, which makes it a special delicacy in Southern Asia. Production of tandoor bread is based on seven different phases: survey of current practice, design and installation of a tandoor, and development of standardized procedure for tandoori bread production, development of an evaluation scheme for tandoori breads, development of a reference set of grain and flour samples, investigation of the significance of parameters, and investigation of the relationship between wheat and flour parameters and tandoori bread quality. Aroma, smell, appearance, color, and size, and overall texture are the general characteristics that are optimized by producers of tandoor bread.