Bread quickly and at low costs to the manufacturer and the consumer. However, there has been some criticism of the effect on nutritional value. Bread is the staple food of the Middle East, Central Asia, North Africa, Europe, and in European-derived cultures such as those in the Americas, Australia, and Southern Africa, in contrast to parts of South and East Asia where rice or noodle is the staple. Bread is usually made from a wheat-flour dough that is cultured with yeast, allowed to rise, and finally baked in an oven. The addition of yeast to the bread explains the air pockets
Bread in Europe Bread in Europe Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa. In the Czech Republic, various kinds of bread are made, all sourdough, the differences depending mainly on the type of flour used. Loaves sold in supermarkets are not packed, however, when the loaves are being sold cut in half, shops are required to wrap them in a plastic bag. Non-sourdough sliced bread is called "toustový chléb" (toast bread) and is used only for