Is a cake being baked physical or chemical change?

* New substances are formed: The ingredients in a cake batter (flour, sugar, eggs, etc.) undergo chemical reactions during baking. The heat causes:

* Proteins in the flour to denature and coagulate, forming the structure of the cake.

* Sugar to caramelize, giving the cake its browning and sweetness.

* Fats to melt and contribute to texture.

* Starches to gelatinize, binding the ingredients together.

* Irreversible change: You can't easily reverse the baking process to get back the original ingredients. The cake's structure and flavor are permanently altered.

* Chemical reactions are evident: The cake changes color, texture, and smell due to the chemical reactions taking place.

While some physical changes occur during baking (like the water turning to steam), the overall process involves significant chemical transformations that result in a completely new product.