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
Triticeae glutens Triticeae glutens Gluten is the seed storage protein in mature wheat seeds (and in the seeds of closely related species). It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe Triticeae. Seed glutens of some non-Triticeae plants have similar properties, but none can perform on a par with those of the Triticeae taxa, particularly the "Triticum" species (bread wheat, durum wheat, etc.). What distinguishes bread wheat from these other grass seeds is the quantity of these