The primary constituent of bread is flour, usually made from wheat. Bread flour contains gluten-forming proteins like glutenin and gliadin, which give the dough its structure and elasticity when kneaded and risen. The type of flour used can affect the texture and flavor of the bread. Other key ingredients in bread-making include water, yeast, salt, and sometimes sugar or fats, which contribute to the fermentation process and flavor development. While wheat flour is most common, alternative flours like rye, spelt, and gluten-free options have gained popularity, accommodating various dietary preferences and needs.