The main ingredient in bread is flour. Typically derived from wheat, flour provides the essential starches and proteins necessary for forming the dough. The most common type of flour used in bread-making is all-purpose flour or bread flour, which has a higher protein content that helps develop gluten. Gluten is crucial for giving bread its structure and chewy texture. While flour is fundamental, additional ingredients such as water, yeast, salt, and sometimes sugar and fat contribute to the bread's flavor, texture, and fermentation process. The combination of these elements produces a wide variety of breads enjoyed across different cultures.