Breads are such an integral part of our life since centuries. Four key ingredients which are wheat, water, sugar and salt.
Kneading a dough was a time taking process and it used to take 3-4days before it gets ready for the kids to take it to the baker.
Interesting process is how air pockets are formed and the stays within which when gets baked forms a beautiful air cave of aroma. This adds to the experience of bread eating.
The beauty of this in a humanity side is that a little dough can serve a whole lot of the people. In fact we are eating air in the process.
Scientific side of it may look like breaking the wheat grain into something which can be easy digested by humans. Breaking wheat to smaller grains and then flour. This helps in storing and transporting things effectively. The personal at home process of converting into dough. There after three days of fermentation breaks the essence out of it for easy consumption and increased volume. Then baking it which further increases the volume and make it easy for digestive tracks.
Put short that aroma which is in the air pockets for which we even take off the outer part of the bread is process deep engrained in our history.