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1.12: Bread
https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Fermentation_in_Food_Chemistry_(Graham)/01%3A_Modules/1.12%3A_Bread
Bread is a staple food in many cultures. The key ingredients are a grain starch, water, and a leavening agent. However, there are some breads without leavening agents (tortillas or naan), but these ar...Bread is a staple food in many cultures. The key ingredients are a grain starch, water, and a leavening agent. However, there are some breads without leavening agents (tortillas or naan), but these are flat breads.

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