Why does dough weigh less after it has been cooked?

Dough weighs less after it has been cooked because of a process called evaporation.

Here's how it works:

* Moisture Loss: Dough contains a significant amount of water. When you bake the dough, the heat causes this water to evaporate and turn into steam, which escapes into the air.

* Chemical Changes: The heat also causes chemical reactions within the dough, such as the gelatinization of starch and the formation of gluten bonds. These reactions contribute to the loss of moisture.

* Baking Powder/Yeast: If you're using baking powder or yeast, they release gases during the baking process, which further contribute to the loss of weight.

The amount of weight loss will depend on factors like the type of dough, the baking time and temperature, and the humidity of the environment.

While some weight loss is expected, it's important to note that a significant weight difference could indicate problems with the recipe or baking process.