How Bread is made . The principles of baking bread have been established for hundreds of years. The basic ingredients are flour, yeast, salt and water. Flour Wheat is grown in many parts of the world. Hard and soft wheats in milling terms are equivalent to strong and weak flours in baking.
Wheat flour is the key ingredient in most breads.
Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product. The elastic framework of gluten holds the gas produced by the fermentation action of yeast. This trend is likely to continue with advances in wheat breeding and technology. However, home grown wheat is not always strong enough to be used in all varieties of bread and baked products and there is no likelihood at the moment of this country being able to do without some imported wheat for breadmaking. Currently about 700,000 tonnes of wheat is imported for breadmaking, mostly from North America.