Eggs contain a lot of lecithin, the protein that traps air bubbles

Eggs contain a lot of lecithin, the protein that traps air bubbles when beaten providing lighter structure to the product. Eggs can also be used as a binding substance for keeping the ingredients together and producing a homogenous mass, in this case eggs are used to replace water.²Â Besides, eggs are the source of nutritious fat and amino acids. Finally, eggs are often put on top of the baked foods for glazing because when heated they undergo Maillard reaction.

Salt is a necessary ingredient in the baked foods because it has the capacity to enhance the flavor of the final products and strengthen the fat and sugar mixtures that are initially soft.

In conclusion, baking is directly connected to Chemistry because it is based on a variety of chemical reactions between such elements as acids, salts, proteins and fats. Every valuable quality of baked goods is a result of some reaction, and knowing the correlation between the ingredients, their qualities and interactions makes a better cook, who is able to improve their products based on professional knowledge.