The paper will include how baking bread in different parts of the world changes the consistency, flavor, and density of bread due to the atmospheric  pressure changes, and the change of sea levels. It needs to have research of different baking styles and recipes,  and how they affect the flavor and consistency of the bread. 
I need at least 3 different styles of bread and how they are made and how they differ scientifically. It needs to include chemical changes effect the bread in different ways and why some breads across the world are different than others
The breads have to be compared scientifically and how they differ to the other breads chemically and scientifically

This needs at least 6 sources.

This is for a Science of Cooking class and needs to have a chemistry focus of the breads