Bread is the traditional staple food of many cultures. It is made from the ingredients which are flour and water. It usually contains salt. Other ingredients are added depending on the type of bread and the way it is prepared culturally. When leaven or yeast is added, the dough of the bread is subjected to swelling due to fermentation.
The bread is obtained by baking the dough in a traditional oven, or bread oven, or by other methods (hot stones for example). A person whose job is to make bread (baking) is a baker. The bread is sold in a bakery.
The flour comes mainly from bread-making cereals – wheat (wheat), spelt or rye. Flours from other non-bread products such as buckwheat, barley, maize, chestnuts, nuts, etc. can be added in moderate quantities. Bread cereals are characterized by the presence of gluten, a set of proteins with elastic properties, which trap the carbon dioxide bubbles released by fermentation, allowing the dough to rise, known as “leavened dough”, and create the crumb.