The Chemistry of Baking: How Heat Transforms Dough

Baking is chemistry in action—heat triggers multiple reactions in dough.
Yeast ferments sugars, producing carbon dioxide that makes bread rise.
Baking soda and baking powder release gas bubbles when heated, creating lift.
Proteins in flour form gluten networks, giving dough structure and chewiness.
Heat sets proteins and starches, turning sticky dough into solid bread.
Caramelization of sugars creates golden crusts and rich flavors.
The Maillard reaction between proteins and sugars adds aroma and browning.
Steam inside the dough expands, contributing to lightness and texture.
Fats in butter or oil tenderize dough, making baked goods soft and flaky.
Precise temperatures matter—too hot or too cool alters chemistry and results.