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Bread is the staple food in many societies. It is made from flour, salt and water.
When adding leaven or yeast bread dough is subjected to a swelling due to fermentation. Bread is thus a solid foam.
The flour comes mainly of bread grains: wheat and rye. One can add, in moderate amounts of other flours from barley, corn, chestnuts, walnuts … The bread grains are characterized by the presence of gluten, whole protein elastic properties, which allow to imprison dioxide bubbles carbon released by fermentation which allows the rise of the pulp, so-called “dough”, and creates the crumb.
No added yeast or leaven, the bread is “unleavened”.