Later, scientists discovered that bread was leavened by the action of tiny airborne bacteria, known collectively as yeast. Even though wheat is a staple food grain in the West, Chinese have more ways of preparing it.
大約西元一千四百年前，中東人無意間發現麵團在空氣中擱久一點，烤出來的餅會比較鬆軟可口，人們研究其中原因，發現是空氣中的某種細菌讓麵團起了變化，而懂得了醱麵的方法，並且傳揚到世界各地。