The document discusses the chemistry involved in baking. It explains that baking is a chemical reaction where ingredients act as reactants and the baked good is the product. Key ingredients like flour, fat, and eggs contribute structure, texture, and hold carbon dioxide. Yeast feeds on sugar and releases carbon dioxide during rising. Baking soda and baking powder produce carbon dioxide through different chemical reactions during baking. The digestive system breaks down the chemical bonds formed during mixing and baking through acid and churning. Common chemical and physical changes that occur during baking include rising, color changes, and changes of state.

1. Chemistry in Baking Emily & Katie