Baking is a scientific procedure that combines elements to produce a delightful outcome. Because flour's proteins (gliadin and glutenin) form gluten when combined with water, it gives food structure. Bread and pastries take on their shape because gluten holds in gasses. Sugar boosts flavor and color and adds sweetness, but it also affects texture by softening the dough and promoting browning through caramelization and the Maillard reaction.

 Yeast is an essential component of breads because it ferments glucose to release carbon dioxide, which gives the dough its light texture and rise. Baking soda and powder function as chemical leaveners in cakes and pastries, producing carbon dioxide upon reaction with moisture and acidity to aid in batter expansion and rising.

Fats, like butter or oil, coat the flour proteins, limiting gluten formation, resulting in a tender crumb. Eggs provide moisture, structure, and emulsification, helping to combine fats and liquids smoothly. Together, these ingredients transform into perfectly baked goods through precise chemistry.