The Science of Baking

The Science of Baking explores the fascinating chemistry and science behind everyday baking. It explains what happens when ingredients such as flour, eggs, sugar, butter, yeast, and baking powder interact, helping readers understand why dough rises, cakes become fluffy, bread develops its texture, and cookies spread or crisp. Combining scientific explanations with practical baking knowledge, the book is ideal for curious home bakers who want to understand the processes behind successful results.