Baking science involves understanding the chemical reactions that occur when ingredients are combined and heated. Key components include flour, water, yeast, and sugar, each playing a vital role in the final product. For example, yeast ferments sugar, producing carbon dioxide that helps dough rise, while gluten in flour provides structure. Temperature and time are also crucial in baking. Different temperatures can affect how ingredients interact, influencing texture and flavor. For instance, baking at a higher temperature can create a crisp crust, while lower temperatures may yield a softer result. Understanding these principles helps bakers achieve consistent and delicious outcomes.