Is baking biscuit a reversible change?

* Chemical Changes: Baking involves chemical reactions. The heat causes the gluten in flour to develop, starches to gelatinize, and baking soda or powder to release carbon dioxide gas, creating the light and airy texture. These changes are permanent and cannot be undone.

* Physical Changes: The biscuit undergoes physical changes as well. Moisture evaporates, and the ingredients bind together. These changes are also irreversible.

While you can technically try to "reverse" the baking process, you won't get back a biscuit in its original state. You'll end up with something soggy and unappetizing.

Here's an analogy: Think of baking a biscuit like cooking an egg. You can't uncook a fried egg, just like you can't "unbake" a biscuit.