Every component counts in baking, which is an exact science. The structure comes from flour, whose proteins (gliadin and glutenin) combine with water to produce gluten, an elastic web that traps gasses during baking and gives the dough its rise. In addition to being a sweetener, sugar also improves texture by making the dough softer and promoting browning through the Maillard reaction and caramelization. 

As a living organism, yeast ferments glucose to release carbon dioxide, which makes the dough rise and produce light, fluffy breads. As leavening agents in cakes, baking soda and powder react with moisture or acidity to release carbon dioxide, which helps the batter rise and expand. Butter and oil are examples of fats that coat the proteins in flour, preventing the development of gluten.

Fats, like butter or oil, coat the flour proteins, limiting gluten formation, which results in a tender crumb. Eggs contribute moisture, structure, and emulsification, helping to blend fat and water based ingredients smoothly. Understanding these interactions is key to mastering the art of baking and achieving consistent, delicious results.