Flour provides the structure for the bread. The proteins in flour when dissolved in water form gluten. Using flours like rice flour or potato-starch flour will result in low-gluten breads. Sugars are added to provide flavor as does salt. Amount of salt added is also used to control the shape and volume of the bread. For example, adding lesser amounts of ...
The expert determines how the types of ingredients in bread, like flour, sugar, salt, baking soda, yeast and fats, affect the outcome in terms of texture, structure ,color, volume, flavor, shape, etc.