What would happen if the reaction for baking did not happen?

If the chemical reactions that occur during baking did not happen, the result would be a very unappetizing and likely inedible product. Here's why:

* No Rise: The most obvious result would be a lack of rise. The leavening agents (baking powder, baking soda, yeast) are responsible for producing carbon dioxide gas that expands and creates the fluffy texture of baked goods. Without them, the dough or batter would remain flat and dense.

* Raw Ingredients: The heat of the oven is essential for cooking the ingredients, transforming them from raw to edible. Without it, flour would remain raw and starchy, sugar would remain granular, and eggs would remain runny.

* No Maillard Reaction: The Maillard reaction is a chemical process responsible for the browning and flavor development of many cooked foods. Without it, baked goods would lack the characteristic crust and delicious flavor we associate with them.

* Poor Texture: The interaction of gluten in flour with water and heat creates the structure and chewiness of baked goods. Without the heat, the gluten wouldn't properly develop, resulting in a crumbly and dry texture.

Essentially, if the chemical reactions of baking didn't happen, you'd be left with a raw, uncooked, and unappetizing mixture of ingredients.

However, it's important to remember that different chemical reactions happen at different stages of baking. You could have a reaction that causes the dough to rise, but the browning and texture development might not occur. Or, you could have the browning reaction but the dough remains flat and dense. It all depends on which chemical reaction is missing or disrupted.