[newbiechef]

i am looking for a book that explains how different ingredients affect baked goods... like a food science book, one that can tell me how different things affect what it is i am baking or cooking. i want to learn how all this stuff works. is there a good like food science book, or a book that tells me how different baked good or dishes are affected by certain ingredients? like how eggs affect a custard, or how salt in EVERYTHINg affects dishes and baked goods. and can even dive into the science and chemistry behind why it works, like baking soda and baking powder, why both? that is the kind of book im looking to find, does anyone have a good suggestion of a book of this kind? thankyou.