Year: 2025
Type: article
Abstract: The aim of this paper is to analyse some aspects of the milling process, the fineness of the flour, the quality of bread and bakery products from the Roman age. By means of archaeological experiments we have analysed the practical aspects of the ‘chaîne opératoire’, such as productivity of the mill, quality of the grist and bread making.
Authors: Muzeul Județean Mureș, Târgu Mureș, László Szekernyés, Szilamér-Péter Pánczél, Muzeul Județean Mureș, Târgu Mureș
Language: English
Subfield: Anthropology
Field: Social Sciences
Domain: Social Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4409523146
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