Baking chemistry

Baking chemistry involves chemical reactions that transform raw ingredients into a finished baked good. When you mix flour, baking powder or soda, liquids, and other ingredients, reactions like gluten formation, starch gelatinization, and leavening occur. Leavening agents produce gases (carbon dioxide) that create bubbles, causing dough or batter to rise and become light and airy. Heat then causes proteins and starches to set, giving structure and texture. Understanding these reactions helps bakers control everything from rise and moisture to firmness and flavor, ensuring consistent and delicious results.