Yes, baking bread is indeed a chemical reaction. When you combine ingredients like flour, water, yeast, and salt, and then bake the mixture, several important changes occur.
The most significant chemical reaction in bread baking is fermentation. Yeast consumes sugar in the dough and produces carbon dioxide and alcohol. The carbon dioxide forms bubbles, causing the dough to rise and become airy. Meanwhile, proteins in the flour undergo a process called gluten formation, which gives bread its structure and chewiness.
As the dough bakes in the oven, the heat triggers another set of chemical reactions known as the Maillard reaction, which gives bread its golden-brown crust and rich flavor. Additionally, starches in the flour gelatinize, giving the bread its desired texture.
In conclusion, baking bread is not just about mixing ingredients and applying heat; it involves complex chemical reactions that transform simple components into a delicious finished product.