Editing Bread (section)

==Types==
{{main|List of breads}}
{{multiple image
|total_width=350
|image1=Breadindia.jpg|caption1=Brown bread (left) and whole grain bread
|image2=Essene Bread Spelt Sproud cut.JPG|caption2=Dark [[sprouted bread]]
|image3=Reikäleipä view from above.jpg|caption3=[[Ruisreikäleipä]], a flat [[rye]] flour loaf with a hole
}}
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]]. This is in contrast to parts of South and East Asia, where [[rice]] or [[noodles]] are the staple. Bread is usually made from a [[wheat]]-[[flour]] [[dough]] that is cultured with yeast, allowed to rise, and baked in an [[oven]]. Carbon dioxide and ethanol vapors produced during yeast fermentation result in bread's air pockets.<ref>{{Cite journal |last1=Mietton |first1=Lauriane |last2=Samson |first2=Marie-Françoise |last3=Marlin |first3=Thérèse |last4=Godet |first4=Teddy |last5=Nolleau |first5=Valérie |last6=Guezenec |first6=Stéphane |last7=Segond |first7=Diego |last8=Nidelet |first8=Thibault |last9=Desclaux |first9=Dominique |last10=Sicard |first10=Delphine |date=July 2022 |title=Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality |journal=Microorganisms |language=en |volume=10 |issue=7 |pages=1416 |doi=10.3390/microorganisms10071416 |pmid=35889135 |pmc=9317705 |issn=2076-2607 |doi-access=free }}</ref>   Owing to its high levels of [[gluten]] (which give the dough sponginess and elasticity), [[common wheat|common or bread wheat]] is the most common grain used for the preparation of bread, which makes the largest single contribution to the world's food supply of any food.<ref name="FAO">{{cite web |last1=Peña |first1=R. J. |title=Wheat for bread and other foods |url=http://www.fao.org/docrep/006/y4011e/y4011e0w.htm |publisher=[[Food and Agriculture Organization]] |access-date=1 October 2016 |quote=Wheat, in the form of bread, provides more nutrients to the world population than any other single food source. |archive-date=27 January 2019 |archive-url=https://web.archive.org/web/20190127205040/http://www.fao.org/docrep/006/y4011e/y4011e0w.htm |url-status=live }}</ref>

Bread is also made from the flour of other wheat species (including [[spelt]], [[emmer]], [[einkorn]] and [[kamut]]).<ref>{{cite web |title=Wheat |url=http://www.glnc.org.au/grains/types-of-grains/wheat/ |publisher=Grains & Legumes Nutrition Council |access-date=1 October 2016 |quote=Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as ‘ancient’ grains and are increasingly being used in the manufacture of niche wheat-based food products. |archive-url=https://web.archive.org/web/20161005085940/http://www.glnc.org.au/grains/types-of-grains/wheat/ |archive-date=5 October 2016 |url-status=dead }}</ref> Non-wheat cereals including [[rye]], [[barley]], [[maize]] (corn), [[oat]]s, [[sorghum]], [[millet]] and [[rice]] have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten.<ref>{{cite book |last=Cauvain |first=Stanley |title=Technology of Breadmaking |url=https://books.google.com/books?id=Y6q3BgAAQBAJ&pg=PA376 |date=2015 |publisher=Springer |isbn=978-3-319-14687-4 |page=377 |quote=In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply.}}</ref>

[[Gluten-free diet#Gluten-free bread|Gluten-free breads]] are made using flours from a variety of ingredients such as almonds, rice, sorghum, corn, legumes such as beans, and tubers such as cassava. Since these foods lack gluten, dough made from them may not hold its shape as the loaves rise, and their crumb may be dense with little aeration. Additives such as [[xanthan gum]], [[guar gum]], [[hydroxypropyl methylcellulose]] (HPMC), [[corn starch]], or [[egg as food|eggs]] are used to compensate for the lack of gluten.<ref name=LamacchiaCamarca2014>{{cite journal |vauthors=Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C |title=Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients |journal=Nutrients |volume=6 |issue=2 |pages=575–90 |year=2014 |pmid=24481131 |pmc=3942718 |doi=10.3390/nu6020575 |type=Review|doi-access=free | issn = 2072-6643 }}</ref><ref name=VoltaCaio2015Quotation>{{cite journal |vauthors=Volta U, Caio G, De Giorgio R, Henriksen C, Skodje G, Lundin KE|title=Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders |journal=Best Pract Res Clin Gastroenterol |volume=29|issue=3|pages=477–91|date=June 2015|pmid=26060112 |doi=10.1016/j.bpg.2015.04.006|quote= After the confirmation of [[non-celiac gluten sensitivity|NCGS]] diagnosis, according to the previously mentioned work-up, patients are advized to start with a GFD [49]. (...) NCGS patients can experience more symptoms than CD patients following a short gluten challenge [77]. ''(NCGS=non-celiac gluten sensitivity; CD=coeliac disease; GFD=gluten-free diet)''}}</ref><ref name=MulderWanrooijQuotation>{{cite journal |vauthors=Mulder CJ, van Wanrooij RL, Bakker SF, Wierdsma N, Bouma G |title=Gluten-free diet in gluten-related disorders |journal=Dig. Dis. |volume=31|issue=1|pages=57–62|date=2013|pmid=23797124|doi=10.1159/000347180 |s2cid=14124370 |type= Review  |quote= The only treatment for [[coeliac disease|CD]], [[dermatitis herpetiformis]] (DH) and [[gluten ataxia]] is lifelong adherence to a [[gluten-free diet|GFD]].}}</ref><ref name=HischenhuberCrevelQuotation>{{cite journal |vauthors=Hischenhuber C, Crevel R, Jarry B, Mäki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R|title=Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease |journal=Aliment Pharmacol Ther |volume=23|issue=5|pages=559–75|date=1 March 2006|pmid =16480395|doi=10.1111/j.1365-2036.2006.02768.x|s2cid=9970042 |quote=For both [[wheat allergy]] and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.|doi-access=}}</ref>
<!--Please do not list types of bread here, put them in [[List of breads]]-->

<gallery mode=packed heights=160>
File:Sangak 17.jpg|[[Sangak]], an Iranian flatbread
File:Strucla sweet bread02.jpg|Strucia — a type of European sweet bread
</gallery>