Investigation starch in bread

Bread contains starch. The starch content in bread is derived from the starchy endosperm of wheat. Refined breads have the bran and germ removed from the wheat in order to produce softer, silkier flour.

there is a lot more food containing starch like:

Starchy foods such as potatoes, bread, cereals, rice and pasta should make up about a third of the food you eat. Where you can, choose wholegrain varieties, or eat potatoes with their skins on for more fibre.
Starch is the most common form of carbohydrate in our diet. We should eat some starchy foods every day as part of a healthy balanced diet.
Data published by the National Diet and Nutrition Survey, which looks at food consumption in the UK, shows that most of us should be eating more starchy foods.
Why do you need starchy foods?

Starchy foods are a good source of energy and the main source of a range of nutrients in our diet.
As well as starch, they contain fibre, calcium, iron and B vitamins.
Some people think starchy foods are fattening, but gram for gram they contain fewer than half the calories of fat. Just watch out for the added fats used when you cook and serve them: this is what increases the calorie content.
Learn more about fat in Fat: the facts.
Starchy foods and fibre

Wholegrain varieties of starchy foods, and potatoes – particularly when eaten with their skins on – are good sources of fibre. Fibre can help to keep our bowels healthy and can help us to feel full, which means we are less likely to eat too much. This makes wholegrain starchy foods and potatoes eaten with their skins a particularly good choice if you are trying to lose weight.
Fibre is only found in foods that come from plants. There are two types of fibre:
Insoluble fibre. The body can’t digest this type of fibre, so it passes through the gut, helping other food and waste products move through the gut more easily. Wholegrain bread and breakfast cereals, brown rice, and wholewheat pasta are good sources of this kind