Is there a term for the differentiating effects on loaves of bread?
The pattern of cuts on a loaf's crust is usually referred to as "slashing" or "scoring". I've never heard the seeds referred to as anything other than the bread being "seeded". I don't think that there would be a term for differentiating between breads using these techniques, as at most bakeries, differentiation is almost the entire purpose of using these techniques.